22 oz jar
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Certified gluten-free. Good source of fiber & protein. Non GMO Project verified. nongmoproject.org. BPA free.
Cooking Couscous: 2 cups water; 1/2 tsp salt (optional); 1 tsp butter or olive oil (optional); 1 cup quinoa. Bring water to a boil. Add salt and butter or olive oil, if desired. Stir in quinoa. Cover with lid; reduce heat to low and simmer 15 minutes. Remove from heat and let stand (covered) 5 minutes. Fluff with a fork and serve. Yield approximately 3-1/4 cups.
Riviana Foods Inc.