Couscous - Small Greek Egg Pasta for soups, salads, and sauces • cooked in 7-8 minutes • 500 g
Geusi Vounou Couscous is traditional Greek egg pasta in the form of small grains. It is not standard precooked couscous that only needs to be covered with hot water; this product is boiled like pasta and works well in soups, sauces and salads or as a side dish.
The ingredients are semolina, flour, eggs, water and salt. The couscous is free from preservatives, cooks in approximately 7–8 minutes and can be served with olive oil, cheese, vegetables, tomato sauce or meat juices.
Why we added Geusi Vounou to the PraveBio.cz range
Geusi Vounou is a Greek agricultural business from the Grevena region that produces, processes and packs food under its own brand. The range includes herbs, spices, pulses, honey, mushrooms, olive oils and traditional pasta.
We added the brand to the PraveBio.cz range for its traceable regional origin, direct links to agricultural production and clear labelling of certified organic products.
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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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 |
|---|---|
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | GMO Free |
| Size: | 500 g |
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GEUSI VOUNOU "mountain taste"
We are an agricultural business and we grow, produce, package and promote our products ourselves. Our fields are located in Vatolakko Grevena, Greece, at an altitude of 680 metres.
Our dream became a reality thanks to the secret that our grandmother Magdalini revealed to us: the love and respect for nature and its gifts. Every flower, every twig and every root is a gift from nature.
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Our products are pure, free of chemicals and perfumes. We dry them naturally in the shade to preserve their fragrance and high quality.
We try to preserve them in their original form, as offered by Mother Nature, with as little processing as possible before packaging.
Today, we grow organic herbs and other aromatic plants with an emphasis on the purity of our products and the traditional way of preparing them.
The manufacturer of our company is Vassilis Karapas. He was born in 1994 in Grevena and studied agricultural development and farm business management at the Alexandria Institute of Technology in Thessaloniki.
He has been farming since his youth, coming from a farming family. It is currently engaged in the production, packaging and promotion of high quality agricultural products using innovative techniques.
Geusi Vounou aims to combine Greek tastes with new models of standardisation and quality control.
Once we have ensured the excellent quality of our products, we want to spread them to all corners of Europe and introduce the uniqueness that lies in this small country called Greece.
