Veggie Döner Grain Bowl
with honey-ginger dressing, almonds & fresh herbs
In this recipe, you'll use whole-wheat couscous. This contains plenty of fibre, meaning this recipe is both tasty and healthy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Wholewheat couscous
(Contains: Tarwe May be present: Soja, Lupine, Mosterd)
80 g
Veggie döner kebab
(Contains: Tarwe, Mosterd, Haver, Soja)
40 g
Chopped red onion
½ piece
Cucumber
1 piece
Tomato
½ piece
Easy peel orange
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
1 teaspoon
Ground turmeric
½ sachet(s)
African-inspired spice mix
15 milliliters
Honey-ginger dressing
(Contains: Mosterd)
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
½ piece
Garlic
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
1.5 tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- In a bowl, combine the couscous with the raisins, turmeric and stock. Mix well, then cover and allow to stand for 10 minutes.
- Drizzle with extra virgin olive oil as preferred and season to taste with salt and pepper.
- Meanwhile, slice the cucumber into crescents. Transfer to a bowl and add the white wine vinegar, then toss well to combine.
- Heat the sunflower oil in a frying pan over medium-high heat. Fry the veggie döner with the onion and the African-inspired spices for 5 - 7 minutes or until done.
- Deglaze with 1 tbsp water per person and season with salt and pepper.
- Crush or mince the garlic and transfer to a small bowl. Add the honey-ginger dressing, the mayonnaise and 0.5 tbsp water per person. Mix well to combine.
- Chop the fresh herbs, being sure to keep them separate.
- Dice the tomatoes and transfer to a bowl. Stir in the parsley and season to taste with salt and pepper.
- Remove the skin from the orange and then dice the flesh. Transfer to a bowl and add the mint. Drizzle with extra virgin olive oil as preferred, then mix well.
- Roughly chop the almonds.
- Serve the couscous in bowls. Top with the veggie döner, cucumber, tomato and orange.
- Garnish with the almonds and drizzle with the dressing to finish.
