Buckwheat Cous Cous


Cous Cous is a typical dish from North Africa, but today it is widespread all over the world.

Come cooked in clay pots, called “Cuscussiera”, with vegetables and pieces of meat.

Tradition has it that we eat all together around a single dish using our hands.

The first time I ate gluten free couscous (rice) was in Tunisia. I still remember … an explosion of flavors, more than a dinner it was a (gustatory) journey in the Mediterranean.

Let’s go and see the ingredients for this dish … delicious!

Ingredients for 2 people:

100 g of Cous Cous S.G. (Buckwheat)

100 g of Canned Chickpeas

1 Shallot

50 g of Pomegranate

½ Cucumber

½ Zucchini

½ Sweet Pepper

6 pcs. Fresh Cherry Tomatoes

1 Lemon

Q.b. Coriander / Fresh mint

Q.b. Parsley

Q.b Cumin powder

Q.b. Vergine Extra Olive oil

Q.b. Himalya salt

Q.b. Pepper


Cook the couscous as per the indications.

Once cooked, separate the grains with the help of a fork.

Wash the chickpeas and set them aside.

Cut the vegetables into cubes.

Cut the cherry tomatoes in half.

Chop the shallots, mint and parsley.

In a bowl combine the cous cous, chickpeas, shallots, vegetables, cherry tomatoes, pomegranate and spices.

Add the lemon juice, oil, salt and pepper.

Here is your “Cous Cous” is ready!

Tip: you can also add feta or crumbled goat cheese to give an extra flavor.

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