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Mediterranean CousCous with shrimp, olives, tomatoes, and feta cheese


  • 200g HELIOS CousCous
  • 240 ml vegetable broth
  • 450g jumbo shrimp, peeled and deveined
  • 200g cherry tomatoes, cut in half
  • 100g Kalamata olives, sliced
  • 150g feta cheese, diced
  • 3 garlic cloves, chopped
  • ½ lemon juice
  • 3 tbsp olive oil
  • Pepper, fresh ground
  • Salt
  • ¼ lemon zest for garniture
  • 2 tbsp parsley, chopped for garniture


In a large bowl, toss tomatoes, olives, and feta cheese. Season with fresh ground pepper.

Salt shrimp modestly. Heat olive oil in skillet over medium heat. Sauté shrimp for about 2 ½΄ each side. Add garlic and toss. Mix shrimp with ingredients in bowl.

Place CousCous in a large bowl. Pour hot vegetable broth (not boiling) and stir. Cover bowl with plastic wrap, and let rest for 5’. Toss with a fork. Add CousCous and lemon juice to the bowl, and mix well.

Garnish with parsley and lemon zest. Serve.

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Panagiotis Sp. Dakos S.A. Pasta and Food Products,
11th km Athens-Lamia National Road,
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