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|about 2 servings per container|
|Serving Size: 2.5 oz|
|as packaged||as prepared|
|Amount Per Serving and/or % Daily Value*|
With other natural flavors. Per Serving: 250 calories; 0 g sat fat (0% DV); 690 mg sodium (29% DV); 0 g sugars. Explore Great Tastes: Impress your family and friends with delicious, Near East Pearled Couscous. Made with pasta pearls that are larger than traditional couscous, it has a unique and appealing texture for an exciting dining experience. When blended with the sophisticated and authentic flavors of Near East, these grains become a great tasting side dish that's sure to impress! More Recipes: For product information and recipes go to www.neareast.com. For questions or comments, call 1-800-822-7423. Please have package available when calling. This package is sold by weight, not by volume. Contents settle during shipping and handling. Please recycle this carton.
Couscous (Wheat Flour), Salt, Natural Flavor, Maltodextrin, Autolyzed Yeast Extract, Garlic (Dried), Olive Oil, Onions (Dried), Parsley (Dried), Spices, Soy Protein Isolate, Yeast Extract, Rosemary Extract, Sesame Oil, Tocopherols for Freshness, Soy Lecithin.
Contains wheat and soy ingredients.
Range Top Directions: 1. In medium saucepan, combine 1-3/4 cups water, 1 tablespoon olive oil and Pearled Couscous. Bring to a boil. 2. Reduce heat to a medium boil. Simmer at a medium boil for 8 minutes uncovered (product will be soupy). Stir occasionally. 3. Add contents of spice sack and stir thoroughly. Bring back to a medium boil and simmer for 4-6 minutes or until pasta is tender (a small amount of water should remain). 4. Let stand covered 4 to 5 minutes before serving. Stir well and serve immediately. See side panel for low fat and high altitude directions. For best results, do not prepare in microwave. Low Fat Directions: Follow package directions, except omit olive oil (See nutrition information for sodium content). High Altitude Preparation: At high altitudes, increase water to 2 cups and cook time in step 3 to 6 to 8 minutes.
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