Homepage : Diet & Health : Helios cooking : Gluten free :
Cous cous with smoked salmon

For 4 persons


  • 120g HELIOS Buckwheat Cous Cous
  • 150ml water
  • 100g smoked salmon
  • 2 green onions
  • Salt
  • Juice of ½ lemon
  • Olive oil
  • Parsley (for garnish)


Place cous cous in a large bowl, pour hot water over it, add salt, pepper, a little olive oil and stir. Cover bowl with plastic wrap and let rest for 5’. Chop onions and toss with cous cous and lemon juice. Slice salmon and serve with cous cous. Garnish with parsley.

We can grow some of our vegetables on a roof garden.

Print Page
E-mail this page
Copyright © 2023 HELIOS - All Rights Reserved
Panagiotis Sp. Dakos S.A. Pasta and Food Products,
11th km Athens-Lamia National Road,
14451 Metamorfosi, Attica, Greece
ella-dika-mas Powered by Osmium™
Creative Marketing S.A.