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CousCous with vegetables and tofu


  • 200 g HELIOS Buckwheat CousCous
  • 240 ml water
  • 150 g tofu
  • 3 baby squash, diced
  • 1 carrot, diced
  • 12 cherry tomatoes, sliced in half
  • 1 garlic clove, finely chopped
  • 1 vegetable bouillon cube
  • salt, pepper
  • olive oil
  • dill (for garnish)



Cook water with vegetable bouillon cube and before boil, remove from heat. Place CousCous in a large bowl, pour vegetable bouillon over it and stir. Cover bowl with plastic wrap and let rest for 5’. In a large skillet, sauté in olive oil garlic for about 1’. Add baby squash, carrot, cherry tomatoes and sauté for about 2-3’. Add vegetables to CousCous , salt and mix well with a fork. Serve with tofu and dill.

Tip: If desired, cook or grill tofu.

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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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