Petites coupes de couscous aux légumes méditerranéens
Couscous moelleux parsemé de petits dés de concombre, tomate, poivron, feta et olives, pressé en coupelles idéales pour la boîte à déjeuner.
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Étapes
Hydrate the couscous
Put the couscous in a bowl, pour over the boiling water and 1 tablespoon of the olive oil, cover with a plate and let it sit for 5 minutes until all the water is soaked up. Fluff well with a fork to separate every grain.
- 200 g couscous
- 240 ml boiling water
- 1 tbsp olive oil
✅ C'est prêt quand : all water is absorbed and grains are loose and fluffy
Dice the veggies tiny
While the couscous soaks, dice the cucumber, tomato and pepper very small, about the size of a lentil, so they are easy and safe for little mouths. Pat the diced cucumber and tomato dry with a paper towel so the cups don't turn watery.
- 1 small (100 g) cucumber
- 1 small (100 g) tomato
- 1/2 small (60 g) red bell pepper
Mix it all together
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Press into cups
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Chill to set
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Unmould and serve
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Hydrate the couscous
Put the couscous in a bowl, pour over the boiling water and 1 tablespoon of the olive oil, cover with a plate and let it sit for 5 minutes until all the water is soaked up. Fluff well with a fork to separate every grain.
- 200 g couscous
- 240 ml boiling water
- 1 tbsp olive oil
✅ C'est prêt quand : all water is absorbed and grains are loose and fluffy
Dice the veggies tiny
While the couscous soaks, dice the cucumber, tomato and pepper very small, about the size of a lentil, so they are easy and safe for little mouths. Pat the diced cucumber and tomato dry with a paper towel so the cups don't turn watery.
- 1 small (100 g) cucumber
- 1 small (100 g) tomato
- 1/2 small (60 g) red bell pepper
Mix it all together
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Press into cups
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Chill to set
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Unmould and serve
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The Story Behind the Dish
Couscous isn't an ancient Greek grain, but it has become a familiar pantry staple all over Greece in recent decades, prized for being quick to prepare and friendly for everyday cooking. Greek cooks naturally dressed it the way they dress everything: with good olive oil, lemon, oregano, cucumber, tomato, feta and olives, the same handful of ingredients that make up the beloved horiatiki salad.
Shaping the mixture into small pressed cups is a home-cook trick, perfect for turning a loose salad into something sturdy enough to pack, carry and eat with little fingers.
⭐ Why It's Famous
It takes the bright, familiar flavours of a Greek salad and turns them into something sturdy, portable and easy for small hands to pick up.
💡 Fun Fact
Feta is the only cheese in the European Union allowed to carry the name 'feta', and by law it must be made in Greece from sheep's milk or a sheep-and-goat milk blend.
Greece, inspired by the classic horiatiki village salad
37.98°N, 23.73°E
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