Hearty Couscous Bowl with Greek-Style Cheese

Name: Hearty Couscous Bowl with Greek-Style Cheese with spicy mayo, arugula, almonds & bell pepper
Total time: 15 min
Yield: 2
Cuisine: Fusion
Ingredients: 150 g Wholewheat couscous; 300 g Sweet potato; 20 g Raisins; 1 sachet(s) BBQ spice rub; 20 g Salted almonds; 90 g Arugula & lamb's lettuce; 200 g Bell pepper strips; 1 piece Onion; 100 g Greek-style cheese; ½ sachet(s) Peruvian-style spice mix; ½ piece Lemon; 1 piece Persian cucumber; 3 tablespoon [Plant-based] mayonnaise; 1 tablespoon [Plant-based] butter; 3 tablespoon Water; 1 tablespoon White wine vinegar; 350 milliliters Low sodium vegetable stock; to taste Salt and pepper

with spicy mayo, arugula, almonds & bell pepper

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Raisins, sun-dried grapes, offer a natural sweetness and chewy texture that elevate both sweet and savoury dishes. And they're not just delicious, they're also packed with antioxidants and fiber!

Tags:

MICROWAVE PREP

•Veggie

Allergens:

Gluten

•Tarwe

•Amandelnoten

•Pinda's

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Wholewheat couscous

(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)

150 g

Sweet potato

10 g

Raisins

(May be present: Pinda's, Noten, Sesamzaad)

½ sachet(s)

BBQ spice rub

10 g

Salted almonds

(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)

45 g

Arugula & lamb's lettuce

100 g

Bell pepper strips

½ piece

Onion

50 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

¼ sachet(s)

Peruvian-style spice mix

¼ piece

Lemon

½ piece

Persian cucumber

Not included in your delivery

1.5 tablespoon

[Plant-based] mayonnaise

½ tablespoon

[Plant-based] butter

2 tablespoon

Water

½ tablespoon

White wine vinegar

175 milliliters

Low sodium vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4181 kJ

Calories999 kcal

Fat48.1 g

Saturated Fat16.2 g

Carbohydrate109.8 g

Sugar30.6 g

Dietary Fiber17.6 g

Protein27.6 g

Salt3.1 g

Potassium126.3 mg

Calcium18.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Lid

•heat resisting bowl

•Plastic Wrap

•Small Bowl

Cooking Steps

Finely chop the onion.
Prepare the stock in a large bowl.
Add the couscous, BBQ rub* and raisins, then cover and set aside for 8 minutes.
When the couscous is done, add the white wine vinegar and season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Meanwhile, thoroughly wash the sweet potato and then dice it into 1cm cubes.
Transfer the sweet potato and onion to a large microwave-safe bowl, then add the butter and half of the water (see pantry for amounts). Cover with plastic wrap and pierce the surface several times.
Microwave on high for 4 - 5 minutes, or until the sweet potato is soft.
Season with salt and pepper, then mix well and set aside.

In a small bowl, combine the Peruvian-style spice mix with the mayonnaise and the rest of the water (see pantry for amounts).
Roughly chop the almonds.
Crumble the Greek-style cheese (see Tip).
Cut the lemon into wedges and slice the cucumber.

Health tip: this recipe is high in calories. If you're watching your calorie intake, use just half of the Greek-style cheese and keep the rest to use another time.

Serve the lettuce and couscous on deep plates.
Top with the bell pepper strips, cucumber, the sweet potato, onion and the Greek-style cheese.
Garnish with the almonds, then drizzle with the sauce to finish.
Serve with the lemon wedges.