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CousCous with anchovies fillets, sun-dried tomato and lemon zest


  • 200 g HELIOS buckwheat CousCous
  • 300 ml vegetable broth
  • 1 small jar of anchovies (12 anchovies fillets)
  • 50 g sun-dried tomatoes
  • 2 tbs green olives, sliced
  • 1 lemon, untreated (the zest)
  • 2 green onions
  • ½ tsp sugar
  • Salt, pepper
  • Olive oil


Heat vegetable broth. Place CousCous in a large bowl, pour hot vegetable broth over couscous and stir. Cover bowl with plastic wrap and let rest for 5’. Chop sun-dried tomatoes and fresh onions. Saute in olive oil with sugar for 1-2’. Add sun-dried tomatoes, fresh onions, olives, pepper and salt to couscous and stir with a fork. Fill a cooking ring with couscous and garnish with anchovies. Serve with lemon zest and chopped fresh onion.

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Panagiotis Sp. Dakos S.A. Pasta and Food Products,
11th km Athens-Lamia National Road,
14451 Metamorfosi, Attica, Greece
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