Greek egg couscous-style pasta with porcini, 500 g cooked like pasta • porcini are part of the small pasta grains themselves • as a side, in salads and soups
Geusi Vounou Greek egg couscous-style pasta with porcini consists of small pasta grains with a mild wheat flavour and an earthy mushroom note. It is not instant couscous; it must be boiled.
- ● Porcini in the recipe • part of the pasta itself
- ● Small irregular pieces • absorb stock, tomato, vegetables and cheese well
- ● Versatile format • as a side, in warm dishes, salads or soup
Couscous with mushrooms – small Greek egg pasta (Geusi Vounou, 500 g)
Geusi Vounou Couscous with Mushrooms is a traditional small Greek pasta made with durum wheat semolina and eggs, with porcini mushroom. Although it is called couscous, it is not the fine North African couscous usually prepared simply by adding hot water.
The Greek version consists of small, irregular pieces of pasta and needs to be boiled. It has a gentle egg and wheat flavour with a mushroom finish; once cooked, the individual pieces are tender but retain their structure when prepared correctly.
In Greek cooking, this couscous is served as a side dish, used as the base for a warm meal, added to salads or cooked in soup. It absorbs the flavour of stock, tomatoes, vegetables, herbs and cheese well, while its small shape also combines easily with pulses, meat or fish.
How to use
- Boiling in water – add the couscous to boiling salted water, stir regularly and cook until tender; then drain.
- Cooking in stock – use a smaller amount of liquid and allow the pasta to absorb the stock gradually, as you would with a small pasta side dish.
- Warm or cold salad – combine the cooked couscous with vegetables, herbs, cheese, pulses and dressing.
- Soups and one-pot dishes – add it to a vegetable, tomato or meat soup and finish cooking directly in the liquid.
Do not simply cover this couscous with hot water. Cook it as you would small pasta and check the texture during preparation to prevent the individual pieces from becoming too soft.
Suitable for
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- Organic harissa seasoning paste
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For salads, side dishes and finishing warm meals. Toss the cooked couscous with the oil while still warm to prevent it from sticking together. - Unsulphured light Sultana raisins
For a sweet and savoury salad with nuts and herbs. The fruity flavour of the raisins provides a contrast to the mushroom base and spiced dressing.
Did you know?
- Greek couscous can refer to small egg pasta, rather than only the North African side dish made from fine, steamed particles of semolina.
- This type needs to be boiled like other pasta; simply adding hot water is generally not enough.
- The small shape absorbs the flavour of stock well and works in salads, soups and one-pot dishes.
The product contains wheat and eggs. This pasta is not certified organic.
Couscous with mushrooms – key features
- Small Greek pasta – this is not standard couscous prepared simply by adding hot water.
- Made with durum wheat and eggs – the flavour is fuller than egg-free side dishes.
- Porcini in the pasta – the mushroom note is part of the pasta itself.
- For side dishes or main meals – combine it with vegetables, pulses, meat, fish or cheese.
- For warm and cold salads – the small shape mixes easily with vegetables, herbs and dressing.
- Works in soups – it can be cooked directly in stock or a tomato or vegetable base.
- Two preparation methods – boil it in plenty of water or allow it to absorb stock gradually.
- 500 g pack – enough for several main meals, side dishes or salads.
Greek couscous with mushrooms suits those looking for a small pasta side dish with broader uses than standard spaghetti or rice. It can be served warm, cold or directly in soup.
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
Durum WHEAT semolina, FLOUR, EGGS, water, salt, porcini mushroom.
Store in a cool, dry and dark place. Once opened, close the pack securely and protect it from moisture and external odours.
FAQ
What is Greek couscous?
It is a small Greek egg pasta made with durum wheat semolina, rather than the standard North African side dish prepared simply by adding hot water.
How does it differ from standard couscous?
The Greek version contains eggs, has the character of small pasta and needs to be boiled. Fine standard couscous is often prepared simply by adding hot water.
Is Greek couscous traditional?
Yes. Small egg pasta is used in Greek cooking as a side dish, added to soup or served as the base of a dish in its own right.
What does couscous with mushrooms taste like?
It has a gentle egg and wheat flavour with an earthy note from porcini.
How do you cook Greek couscous?
Add it to boiling salted water, stir regularly and cook until tender. Then drain and combine with oil or sauce.
Can I simply cover it with hot water?
No. This Greek version needs to be boiled like other small pasta.
Can it be prepared as a salad?
Yes. Combine the cooked and cooled couscous with vegetables, herbs, cheese, pulses and dressing.
Does it work in soup?
Yes. Add it to stock or a tomato or vegetable soup and finish cooking directly in the liquid.
Which allergens does the product contain?
The product contains wheat and eggs. Check the information on the current packaging before preparation.
How should the couscous be stored?
Store it in a cool, dry and dark place. Once opened, close the pack securely and protect it from moisture.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214003092312 |
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | Bez lepku-GMO Free-Bio |
| 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.
