Greek egg couscous-style pasta, 500 g cooks in 7–8 minutes • small grains are boiled like ordinary pasta • for soups, sauces, salads and as a side
Geusi Vounou Greek egg couscous-style pasta consists of small pasta grains with a mild wheat-and-egg flavour. It is not instant couscous for soaking; it must be boiled and mixes easily with sauces, vegetables and cheese.
- ● Small pasta grains • useful in soups, salads and sauces
- ● Simple recipe • semolina, flour, eggs, water and salt
- ● No preservatives • according to the product pack
Couscous – small Greek egg pasta (Geusi Vounou, 500 g)
Geusi Vounou Couscous is small Greek egg pasta. It resembles small, rounded grains, but the preparation differs from precooked North African couscous. It is not simply covered with hot water, but boiled in salted water.
In Greek cooking, kuskous is one of the traditional small pasta shapes. The eggs give it a gentle wheat and egg character, while the small shape mixes evenly with stock, tomato sauce, vegetables, cheese or finely chopped meat.
Couscous can be served as a warm side dish, added to soup or used as the base of a cold pasta salad. It also works well in one-pot dishes, combined after cooking with tomatoes, aubergine, courgette, mushrooms or meat juices.
How to use
- As a pasta side dish – once cooked, combine it with olive oil, herbs, cheese or a little butter.
- In soups – add it as small pasta to vegetable, chicken or tomato broth.
- With tomatoes and vegetables – combine it with tomato sauce, aubergine, courgette, peppers or sautéed mushrooms.
- In a cold salad – mix the cooled pasta with vegetables, olives, cheese, herbs and an oil-based dressing.
Add the couscous to boiling salted water and cook for approximately 7–8 minutes. Once drained, immediately combine it with oil, butter or sauce to prevent the small grains from sticking together.
Suitable for
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- Greek tomato and aubergine sauce
For a warm vegetable dish. Briefly combine the cooked couscous with the warmed sauce, adding a little cooking water as needed. - Organic Acaia extra virgin olive oil
For a simple side dish or pasta salad. Add the oil to freshly drained or cooled pasta with vegetables and cheese. - Organic Greek oregano sprigs
For tomato sauce, vegetables or salad. Rub the dried leaves between your fingers and add them towards the end of cooking.
Did you know?
- Greek couscous is not instant couscous; according to the label, it is boiled in water for approximately 7–8 minutes.
- The product contains eggs and, in both its ingredients and use, is a type of small egg pasta.
- Kuskou is one of the traditional Greek pasta shapes, alongside kritharaki, hilopites and trahanas.
The product is free from preservatives and is not labelled organic.
Couscous – key features
- Traditional Greek pasta – couscous is one of the small pasta shapes used in Greek cooking.
- Not instant couscous – the product is boiled in water like standard pasta.
- Small shape – mixes easily with sauce, vegetables, cheese and meat.
- Egg pasta – the ingredients include semolina, flour, eggs, water and salt.
- Free from preservatives – the product contains no preservatives.
- Cooks in 7–8 minutes – prepared in boiling salted water.
- For warm and cold dishes – works as a side dish or in soups, salads and dishes with sauce.
- 500 g pack – enough for several main-course or side-dish servings.
Greek couscous is used as small pasta rather than as an instant side dish prepared simply by adding hot water. It can be used for a warm meal with tomatoes and vegetables, added to soup, served as a side dish with meat or made into a cold pasta salad.
Why choose Geusi Vounou
Geusi Vounou is a family-run agricultural business from the Grevena region of northern Greece. Its fields lie near the village of Vatolakkos at an altitude of approximately 600 metres, and the brand manages the production, processing and packing of its food under its own name.
The brand’s story draws on the legacy of grandmother Magdalini, who passed on the family’s respect for nature, ingredients and traditional methods of preparation. The current generation continues this approach, combining the family’s agricultural knowledge with modern processing and minimal interference with the natural character of the ingredients.
Geusi Vounou aims to combine Greek flavours with precise standardisation and quality control, while bringing regional Greek foods to customers beyond the country. Its production facilities operate according to HACCP and ISO 22000 systems; organic status applies only to specifically certified products.
A family story
The brand builds on the family’s agricultural experience and the legacy of grandmother Magdalini, rooted in respect for nature and its ingredients.
From the Grevena region
The business is based in northern Greece, with fields near the village of Vatolakkos at an altitude of approximately 600 metres.
Traditional ingredients, modern processing
Geusi Vounou combines Greek agricultural and culinary traditions with modern packing, standardisation and quality control.
Controlled production facilities
Production and processing take place in facilities operating according to HACCP and ISO 22000 systems.
Ingredients
SEMOLINA, FLOUR, EGGS, water, salt.
Allergens: eggs, gluten.
FAQ
What is Geusi Vounou Greek couscous?
It is small Greek egg pasta in the form of small grains. It is prepared by boiling it in water.
Is this product the same as standard instant couscous?
No. Instant couscous is usually prepared simply by adding hot water, while this Greek couscous is boiled for 7–8 minutes like pasta.
Is couscous a traditional Greek pasta?
Yes. Kuskous is classed as a traditional small pasta in Greek cooking.
What does Greek couscous taste like?
It has a gentle wheat and egg character. The finished flavour is influenced mainly by the sauce, stock, vegetables, cheese or herbs used.
How long does the couscous take to cook?
The label states a cooking time of approximately 7–8 minutes in boiling salted water.
What can you make with Greek couscous?
It can be served as a side dish, added to soup, combined with tomato sauce or used in a cold pasta salad.
Can the couscous be cooked directly in soup or sauce?
Yes, provided the dish contains enough liquid. The pasta absorbs liquid as it cooks, so add hot water or stock as needed.
What are the ingredients in Greek couscous?
The ingredients are semolina, flour, eggs, water and salt.
Does the couscous contain preservatives?
No. The label states that the product is free from preservatives.
Is the couscous organic?
The product is not labelled organic.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214002734879 |
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | GMO Free |
| Size: | 500 g |
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Geusi Vounou – “taste of the mountains” from Grevena, Greece
Geusi Vounou (Greek: Γεύση Βουνού, literally “taste of the mountains”) is a family agricultural business from Vatolakkos near Grevena in northern Greece. The brand is run by Vasilis Karapas, an agronomist from a farming family who planted his first oregano on family land in 2014 while still studying. He later added Greek mountain tea, thyme, sage, saffron, lemon balm, other aromatic plants and pulses.
His grandmother Magdalini was an important influence, teaching the family how to work with local herbs and emphasising the value of traditional plant material. What began as a small student project developed into an agricultural brand combining Greek farming and culinary traditions with modern processing control, packing and export.
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Not an anonymous brand. A real farm in Western Macedonia.
- Fields near Vatolakkos at approximately 600 m above sea level – not 680 m, as our website previously stated incorrectly.
- A family farming tradition – Vasilis grew up working in the fields and built on the experience of previous generations.
- Farm-grown herbs are naturally shade-dried to avoid unnecessary loss of aroma during drying.
- Herbs and pulses form the core of the farm’s own production. We use organic claims only for products that are individually certified; the brand’s wider range is not automatically organic.
Greek agricultural press reported in 2023 that the family farm covered approximately 50 hectares, including around 20 hectares of pulses and about 14 hectares of aromatic plants. Cereals used in crop rotation also remained part of the farming system. For the pulses and aromatic crops, the source reported certified organic cultivation.
Why Greek herbs are more than “just another oregano”
With Geusi Vounou, the main difference is not decorative packaging but provenance and the way the raw material is handled. Vasilis describes manual work from planting and weeding through harvesting, drying and packing. With aromatic plants, the aim is to preserve the character of the whole plant with as little processing as possible before packing.
For customers outside Greece, it is also useful to understand what individual Greek ingredients actually are and how they are used. A literal translation of the name is not always enough. Greek mountain tea, dittany, trahanas, kritharaki, hilopitaki and petoura are not marketing terms; they are specific traditional herbs, foods or types of pasta with their own uses.
From herbs and pulses to the wider Greek pantry
Today’s Geusi Vounou range is broader than the farm’s original production. At PraveBio.cz we therefore distinguish between two parts of the assortment:
- The farm-grown core: oregano, thyme, sage, lemon balm, Greek mountain tea, saffron, other herbs and pulses.
- The wider Greek range: traditional pasta, honey, mushrooms and truffle products, flavoured olive oils and other regional foods.
For each product we therefore check origin, ingredients, organic certification, the traditional name and the correct way to use it. The aim is not to sell customers “something Greek” without context, but to explain what makes each ingredient different, how to prepare it and why it has a place in Greek cooking.
Vasilis Karapas: from the first oregano crop to an export brand
Vasilis Karapas was born in Grevena in 1994 and studied agricultural development and farm business management in Thessaloniki. He has worked professionally in agricultural production and packing since 2014. Oregano was the first crop, followed by other aromatic plants and pulses.
Greek media reported in 2024 that more than 70% of production was exported. Exports began in Germany in 2018 and later expanded to other European countries, including the Czech Republic. Geusi Vounou was not created as a souvenir brand for tourists; it grew out of a working agricultural business and now sells its products across several markets.
Geusi Vounou at PraveBio.cz
PraveBio distributes Geusi Vounou in the Czech Republic and Slovakia. As with Ceylon Kokonati, we explain the differences between individual products, their Greek names, how they are used in the kitchen and the genuine USPs of each ingredient. Organic claims are used only where they apply to the specific certified product.
