Kopabana Premium Cassava Couscous | AIP Rice | Paleo Compliant |Grain-Free | High Fiber |Non-GMO | Attieke | 1lb

I've been paleo/grain/legume/soy/dairy free for about 4 years, and I've tried LOTS of different alternative pasta and rice dishes. Most are not worth eating, and even if they are, only bear a small passing resemblance to the food they are imitating.I made this couscous last night and I am really impressed. Granted, it's been a while since I've had "real" couscous, but if someone were to give this to me and not tell me it was made with Cassava, I'd think it was regular couscous. I even went back to check the ingredient list after I made it to make sure I didn't make a mistake. The preparation was also just like regular couscous- boil water, stir in couscous, remove from heat and cover, wait about 10 minutes for the water to absorb and fluff with a fork. That's it. Can't wait to make it for my gluten eating family and see what they think.BTW- I added salt, pepper, dried onion flakes, garlic and onion powder to the water, and I mixed some dried parsley to the dry couscous before adding it to the pot. End produce was reminiscent of "Near East" Roasted Garlic & Olive Oil- but better for you.

I didn't expect it to be authentic, but I did expect it to be something at least similar in taste and texture.This produced and odd tasting blob of mush that wasn't anything like Couscous. The best I can say is that it provided a carbohydrate for our meal, and maybe I can think of a way to prepare it so that a mush would be acceptable.Can't recommend this. Next time I need Couscous, I'm gonna use some kind of grain. If it isn't going to be authentic anyway, at least I can imitate the taste and texture to a reasonable facsimile. But this product does not do the trick for me.

I'm bummed because I really like the Vassely brand of cassava couscous but when I tried this kind for the first time it tasted bad enough that I had to spit it out. This is significant because I'm not a picky eater and will eat anything but I had to throw it all away. Maybe it sat in storage too long before being sold?

In the same vein as almond 'milk' and sugarless 'candy' there's this cassava 'couscous.' It's of course not couscous by any stretch. Reviewers claiming they can't tell the difference between this and wheat couscous must never have actually eaten couscous because it's almost night and day, at least texture wise.Both taste like a whole lotta nothing if you don't add some spice, but this stuff is way creamier. It's closer to grits than couscous. That doesn't make it bad, though it is very bland. You really need to add something to it or serve it with something spicy (I made red pepper flake chicken to go with it).I feel a little misled that they're calling this couscous, so minus a star for that. Minus another star for the creamy texture which I'm not fond of and isn't like any couscous I've had. That said I will finish the entire pound bag of it but pay special attention that it accompanies something with strong flavor.

This Kopabana Premium Cassava Couscous is just as good as normal couscous. I have been trying out a lot of different gluten-free options and a lot of them do not taste quite the same as their gluten counterparts, I have gotten used to having to choose between the gluten-free and the taste. However, this is one thing where I was very pleasantly surprised. If I didn’t know that it was made with Cassava I wouldn’t have been able to tell. It is a nice sweet flavor similar to the pasta/semolina that traditional Couscous is. I was really impressed with how true to regular they were able to get it. It is just as easy to make as regular couscous. You boil the water, stir in the couscous, and let it sit (off of the heat) for about 10-15 minutes until all of the water is gone, and then fluff it all up. Mix in whatever else you would like with it.There are a ton of recipes out there for different things that you can do with couscous, but you can use just plain with some light seasoning. This is great both ways. With a 1 lb bag, you get plenty of this couscous to be able to try out different recipes. This, like regular Couscous, cooks more like a grain. I found that a water ratio of 1/2 cup of couscous to 1 1/4 cups of water worked well. You may need to adjust for your sea level.I would be more than happy to buy this again, and I would love to try this out on my parents who love couscous and who need a lower-carb option but don’t care for low-carb foods.

This is a very unique product, and is absolutely tasty! I tried it as written on the package, which stated to add avocado oil, salt, and Italian seasoning. I didn't have avocado oil, so used extra virgin olive oil instead, and it was delicious with the Italian seasoning and garlic salt which I used. I was surprised that the texture stayed fairly firm without getting mushy, and was very similar to well-prepared couscous. Great for those who are gluten-free or grain-free!I would imagine that this would be a good base under a West African peanut stew, as I used to have a prepared squash side with stews at a local West African restaurant. That said, I'm also pleasantly surprised at this as a Mediterranean-themed side dish as prepared on the package. I honestly didn't know if i would like this, but knew that a family member loves yuca/cassava so I knew I'd have someone to share it with. Surprisingly, I'll keep this for myself. I also envision seasoning it as recommended and adding beans, maybe using canned tomatoes with the liquid from the can as some of the liquid to soak into the couscous. This would be nice prepared into a couscous salad, too. Make sure to prepare like couscous, removing the pan from the heat as soon as the water is boiled. I myself boiled water in a kettle and poured it into the prepared bowl. Delicious!