This special pasta consists of soft and hard wheat, eggs, cow’s milk and salt from Greek raw materials. All these sum up to the so special taste of Cous Cous.
Cous Cous most of the time is in small round balls that they are soaked in cold water and then boiled in water, sauce or put in vapor, so as to gain a larger volume and to become fluffier. It is used in cooked rice based food instead of the rice (with vegetables, oysters, veal, lamb, chicken and more), in soups, legumes and in salads. An exceptional proposal if you visit a Greek restaurant or even cook in your place because it is easily prepared in 5 minutes.