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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.

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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