In summer, when the heat is on and the desire for lightness takes over, Greek Style Whole Cous Cous Cous becomes the perfect answer. A dish that combines the simplicity of the Mediterranean tradition with the pleasure of healthy and colourful cooking. Each forkful is a little journey through aromas, flavours and textures that taste of sun, sea and conviviality.

Ingredients for 4 people

  • Whole wheat couscous: 250 g

  • Boiling water: 250 ml

  • Cherry tomatoes: 200 g

  • Cucumber: 1 large

  • Red pepper: 1 small

  • Pitted black Kalamata olives: 100 g

  • Greek feta cheese: 150 g

  • Red onion: ½

  • Extra virgin olive oil: 4 tablespoons

  • Lemon juice: 1

  • Dried oregano: 1 teaspoon (or chopped fresh mint to taste)

  • Sea salt: to taste

  • Freshly ground black pepper: to taste

  • Chopped fresh parsley (optional): 1 tablespoon

Procedure

  1. Prepare the wholemeal couscous
    Pour the cous cous into a large bowl. Bring 250 ml lightly salted water to the boil, pour it over the cous cous, cover and leave to stand for about 5 minutes. Then mash well with a fork.

  2. Cut up the fresh ingredients
    Wash the cherry tomatoes and cut them in half. Peel the cucumber, remove the central seeds if too watery and cut it into cubes. Finely slice the red onion and cut the pepper into small pieces.

  3. Add the Greek ingredients
    Add sliced Kalamata olives and crumbled or diced feta to the cous cous. Add all the prepared vegetables and mix gently.

  4. Prepare the dressing
    In a small bowl, emulsify theextra virgin olive oil with the lemon juice, oregano (or mint), a pinch of salt and black pepper. Pour the dressing over the couscous and stir gently to distribute the flavours.

  5. Leave to season and serve

Cover and leave in the fridge for at least 30 minutes before serving. Serve cold, with a sprinkling of fresh parsley for a touch of colour and fragrance.

The taste of summer in every bite

Greek-style Whole Cous Cous Cous is more than just a salad: it is an explosion of Mediterranean flavours that combines taste and lightness. Thanks to its balanced nutritional profile and the presence of fresh ingredients, this dish is perfect for light lunches, al fresco dinners and even summer buffets.

Its strength lies in its simplicity: every ingredient plays a starring role, from the fibre-rich wholemeal couscous to the creamy feta cheese and the Kalamata olives that immediately convey the authentic taste of Greece.

A history across continents and cultures

Cous cous has very ancient origins: the earliest evidence dates back to the Maghreb area, where it was prepared by hand with durum wheat semolina. Over time, thanks to cultural exchanges and Mediterranean routes, this preparation also arrived on Italian and Greek shores, adapting to different local traditions.

In Greece, cous cous met with local products: feta cheese, olives, cucumbers and tomatoes. Thus was born this fresh and colourful Greek-style version, perfect for facing hot summer days with a touch of Mediterranean elegance.

Tips on how best to serve it

  • Also perfect the day after: store the couscous in the fridge in an airtight container. The flavours intensify as it rests!

  • Ideal for packed lunches and picnics: it is not afraid of the heat and does not need to be reheated.

  • Customise it: you can add chickpeas, avocado, watermelon cubes or fresh herbs for an even more original variation.

  • For special events: serve it in small single-portion bowls, decorated with a sprig of mint or a slice of lemon.

In conclusion…

Cous Cous Integrale alla Greca is the dish that transforms simple ingredients into a feast of flavours and aromas. It is a recipe that celebrates conviviality, sunshine and the love of good food. Try it, share it with those you love and bring all the positive energy of the Mediterranean to the table!

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