• Couscous allo zafferano-TIBERINO 1888
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Saffron Couscous

Saffron Couscous

INFO

2 - 3 servings | 200 g | Vegan
Customers rate us 4.9/5 based on 242 reviews.
  • Made in Italy
  • 100% Natural
  • GMO Free
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DESCRIPTION

A dish that celebrates the color and intense aroma of saffron, a symbol of refinement and Mediterranean tradition. Soft couscous is enriched with this precious spice, creating a perfect balance of delicate taste and enveloping aroma. A recipe that brings the passion and history of Southern Italian cuisine to your table.

PREPARATION

1) Bring 550 ml of water to the boil.
2) Pour the contents of the package, cover, and cook over medium-low heat for 5 minutes, stirring occasionally. Turn off the heat and let it rest for 2-4 minutes.
3) Serve with extra virgin olive oil.

TIPS

Dissolve the saffron in 1 tablespoon of warm water and add it just before serving. Add 3/4 teaspoon of unsweetened cocoa powder just before serving.

INGREDIENTS

couscous, original Sardinian saffron pistils, vegetables, aromatic herbs, salt.

NUTRITIONAL VALUES

ENERGY KJ/KCAL: 1505/356, TOTAL FAT: 2.6G, - OF WHICH SATURATES: 0.4G, CARBOHYDRATE: 69.4G, - OF WHICH SUGARS: 2.6G, PROTEIN: 12.3G, FIBER: 4.5G, SALT: 2.3G

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How it works

Prepare Tiberino dishes in 3 Steps

1) Unwrap and let yourself be enchanted

Open the package and dive into a world of excellence: 100% natural ingredients, carefully selected and strictly Italian. Authentic tradition is ready to offer you a unique and delicious experience.

2) One pot, a universe of aromas

Add water, let the aroma fill your kitchen, and in just a few minutes, the magic comes to life. Because things done well don't need complication.

3) A journey through the flavors of Italy

With a single stir, your gourmet dish comes to life, delivering an explosion of authentic flavors that tell the story of passion and the art of Italian cuisine, ready to delight every palate.

Passion for good food since 1888

100% natural ingredients, unique recipes and pure passion, for over a century.

"For us it's not just a job. It's a tradition, a family passion, passed down from generation to generation."

Nicola Tiberino 1906