Cous Cous and Bulgur

How to use:
- Cous cous:
boil half a liter of salted water
and add 200 grams of Cous Cous,
turn off and let it swell for 3/5 minutes.
Dress with a little oil and soy sauce,
or with your favorite sauce,
or use it to accompany vegetable dishes,
vegetable or fish protein.
- Bulgur:
it requires a short cooking, about 20 minutes.
Cook, over low heat and with a flame arrestor plate
in a normal pot, half a pack of Bulgur
in half a liter of salted water,
possibly with the addition of vegetables of your choice.
Dress with extra virgin olive oil.

Characteristics:
- wholemeal couscous,
- semi-wholemeal couscous,
- refined couscous,
- couscous with four-grain semolina,
- bulgur, broken wheat.

Cod.1BUL / 1CUS4 / 1CUS / 1CUSG / 1CUSE