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Couscous is consumed extensively in all the Mediterranean including in Greece. In most northern African countries, couscous is a very fine pasta that cooks quickly when immersed in boiling water for a few minutes. In Greece we use a different type of couscous, one that looks like a small ball, similar to what in the US we call Israeli couscous. Agrozimi follows the tradition and hand rolls their all natural egg and milk couscous, made with real eggs and milk, not powdered. I often use couscous as an ingredient in soups and sometimes like a pasta. It's yummy in a meat sauce...but that's for another recipe! I also use it in salads, more typically with tomatoes, feta cheese, olives, peppers and onions. But today I'm sharing a Mediterranean couscous salad that is more wintery and uses beets and an orange twist. Here is the recipe!
one cup of uncooked Agrozimi egg and milk couscous
4-5 beets roasted (red or yellow or a mix)
one cup of crumbled feta cheese
a small bunch of scallions sliced or 1/2 red onion, thinly sliced
1/4 cup olive oil
3-4 tbsps freshly squeezed orange juice
Peel the beets and wash thoroughly. Coat with a drizzle of olive oil and some salt and cover with aluminum foil. Roast for 45 minutes to 1 hour at 400F. Once ready let them cool.
Cook the couscous in a pot of boiling salted water for 10-12 minutes, depending on how hard the water is and your own personal taste. Drain, rinse with cold water and set aside.
Cut the beets in 1/2 inch cubes and set in a bowl. Add the olive oil, orange zest and orange juice. Mix gently the couscous in the beet mixture, the beets will color the couscous and make it even more interesting. Add more orange juice or salt to taste. You can keep that mixture on the fridge and serve later.
When ready, divide the mixture in 4 bowls and top it with the sliced onions and feta cheese. Enjoy!
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THE “REAL” GREEK SALAD - Inspired by Elli Nikolaou, we bring you the secrets to this true summer staple.
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