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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.

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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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