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CousCous with asparagus, pesto sauce and goat cheese

Ingredients:

  • 200 g HELIOS Buckwheat Cous Cous
  • 240 ml water
  • 20 green asparagus
  • 1 red pepper, in cubes
  • 75 g pesto sauce
  • 120 g white goat cheese, crumbled
  • 2 garlic cloves, finely chopped
  • 1 tbsp pine
  • οlive oil

 

Preparation:

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’. Saute garlic in olive oil, add whole asparagus, cook for about 4-5’ and remove from fire. Add pepper cubes and pesto sauce in Cous Cous and stir with a fork. Serve with asparagus and crumbled goat cheese on top of Cous Cous .

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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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