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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.

We water the plants in the evening or early in the morning so the water does not evaporate.

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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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