LowSodiumLiving.tv

Israeli Couscous

I discovered the product when trying a recipe out of the June 2009 issue of Gourmet magazine (Shrimp and Pearls which, by the way, was awesome.)

The package recommends adding sea salt when cooking but naturally I didn't do that and instead cooked in a low sodium vegetable bouillon instead.

It's quick to cook just like any pasta and as the husband proclaimed: "It's fun to eat!" Yes darling, it is fun to eat.

Sodium Content: 0mg

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