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CousCous with roasted almonds, pomegranate and cinnamon


  • 250 g HELIOS Corn, Rice & Chickpeas Cous Cous
  • 300 ml water
  • 50 g sliced blanched almonds
  • 75 g dried apricots, finely chopped
  • 75 g pomegranate seeds
  • 2 tbsp sugar
  • 2 tsp cinnamon



Cook sugar and water until sugar dissolves. Remove from fire. Place CousCous in a large bowl, pour hot water with sugar over it and stir. Cover bowl with plastic wrap and let rest for 5’. Preheat oven to 180°C. Roast almonds for about 6’ until golden. Add almonds, apricots, pomegranate seeds to CousCous and stir. Place in small baking molds, sprinkle with cinnamon and serve.

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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