Shiloh Farms Organic Whole Wheat Couscous Description
- Wholesome, Healthy Foods
- USDA Organic
SHILOH FARMS looks to the fullness of nature's bounty for products made with only the purest ingredients. Never fake, never artificial - only authentic, wholesome flavor, the way nature intended!
Made from whole grain durum wheat semolina (an excellent source of protein, fiber, minerals, and B vitamins), quick cooking whole wheat couscous is wholesome, hearty, and ready in minutes!
Add 1 cup couscous to 1½ cups boiling water. Cover, remove from heat, and let sit 5 minutes, or liquid is absorbed. Fluff with a fork.
• For added flavor, cook in stock or broth.
• Cook in fruit juice, then top with toasted nuts and dried fruit for a filling breakfast.
• Substitute for rice as a bed for stir-fries and curries.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/4 Cup Dry (45 g)
Servings per Container: About 9
|Amount Per Serving||% Daily Value|
| Calories from Fat||5|
|Total Fat||1 g||2%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrates||30 g||10%|
| Dietary Fiber||3 g||12%|
| Sugars||1 g|
Other Ingredients: Organic whole grain durum wheat semolina.
This product was packaged using equipment that also handles sheat, soy and tree nuts.
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Couscous Tuna Cakes
With so many fish in the sea, how can you choose just one? Well, you have to follow your heart. Thanks to its high concentration of omega-3 fatty acids, tuna is a total heart throb. While it usually gets topped over salads, sandwiches and saltines, tuna should not be overlooked for one beachside seafood favorite. Leaving crab buried in the sand, these tuna cakes offer much more flavor, more heart-healthy fatty acids and a more subtle serving of veggies. In other words, tuna cakes are a mighty fine catch!
Makes 16 tuna cakes
Macros per 2 cakes: 206 calories | 10.2 g protein | 27.1 g carbs | 6.6 g fat | 3.6 g sugar | 2.6 g fiber
3 Tbsp. plain coconut yogurt
Juice of 1 lime (about 2-3 Tbsp.)
1 zucchini, shredded
1 can (5 oz.) tuna, rinsed and drained
1 cup dry couscous, cooked according to package
1/3 cup whole wheat flour
1 cup frozen corn, thawed
1/3 cup sun-dried tomatoes, diced
1/4 cup scallions, diced
Salt & pepper, to taste
Olive oil for cooking (about 3 Tbsp., divided)
- In a large bowl, whisk together egg, yogurt and lime juice.
- Using towels, squeeze out excess water from shredded zucchini.
- Add zucchini, tuna, couscous, flour, corn, tomatoes, scallions and salt and pepper to egg-yogurt mixture. Stir until well combined.
- Using your hands, scoop up about 1/4 cup mixture and form a ball. Repeat about 16 times, or until all the mixture is gone. Set aside.
- In a large saucepan over medium heat, add 1 tablespoon olive oil. Place 6 balls in saucepan and use a spatula to gently flatten each one.
- Cook tuna cakes 3-5 minutes per side, or until a golden crust forms and cakes can hold their shape. Remove from heat and repeat until all tuna cakes are cooked.
- Let tuna cakes cool before serving.