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Pearl couscous (sometimes called Israeli couscous) came to Greece from the Eastern Mediterranean. Women would patiently roll out the little balls of pasta to then prepare a filling meal. Agrozimi has kept this tradition, continuing to make the pasta by hand with the finest durum wheat semolina and fresh spring water from their village of Arávissos, with slow, natural drying. By adding a touch of pasteurized squid ink, Agrozimi has created a subtly-flavored and distinctively-colored accompaniment to your favorite seafood dishes and a striking base for pasta salads. Importantly, there are no preservatives, additives, artificial flavors nor colorants.
We just love these delightfully delicious black beads. You can find an authentic Greek recipe on the inside of the label or simply use this pasta to jazz up any plain fish dinner. Our favorite, though, is to mix a few quickly-cooked beads with strained Greek yogurt for a black-and-white delight…the perfect light, yet filling, meal! The 500gr. package translates to 1.1lbs., 10% more than the standard pasta packs. While there is a suggested cooking time on the pack, try it for yourself and cook to taste, especially if you like your pasta “al dente”.
Looking for recipes? Head to our blog to see all of our Agrozimi recipes. Be sure to subscribe to get our latest news, recipes, and subscriber-only special offers!
Ingredients: durum wheat flour, pasteurized squid ink 1%.
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We chose Agrozimi for brothers Kostas and Yiorgos Martavaltzoglou’s love of tradition, while still daring to experiment with flavors and techniques. We were also impressed by their state-of-the-art facility and commitment to high-quality product standards, all that show in their exceptional pasta.Read Their Story