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Vegetarian Couscous

Salads A- A+

Preparation Time: QUICK
Serves: 4


  • 200g Couscous
  • 1dl Gallo Classic Extra Virgin Olive Oil
  • 200g Leeks
  • 50g Rocket
  • 125g Mixed red and green pimentos
  • 5dl Vegetable stock
  • Ground pepper from the mill, to taste

Heat the vegetable stock and pour over the couscous in a bowl. Let stand to soak.
Sauté the leeks in the Gallo Classic Olive Oil until they are translucent.
Pan fry the pimentos in olive oil.
Place the leeks on a plate and surround with a round metal hoop*. Fill the inside of the hoop with the couscous and then on top place the rocket and the pimentos.
Sprinkle with some ground pepper and pour the remaining olive oil on top.
Take away the metal hoop before serving.

* If you do not have a metal hoop, you can use the removable top section of a pie backing tray or some other round mould.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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