Giant Couscous with Greek-Style Cheese
with mushrooms, sweet potato & toasted pumpkin seeds4.0(397)
Calories
:
713 kcalProtein
:
28.1g proteinDifficulty
:
MediumCalorie Smart
Veggie
Extra Veggies
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
There are over 10,000 known species of mushrooms – but only around 250 of them are edible! Mushrooms are especially loved for their unique "umami" flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Onion
1 piece
Carrot
125 g
Mushrooms
75 g
Sweet potato
75 g
Giant couscous
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
10 g
Pumpkin seeds
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
50 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
⅓ sachet(s)
Peruvian-style spice mix
Not included in your delivery
½ tablespoon
Olive oil
175 milliliters
Low sodium vegetable stock
½ tablespoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2983 kJ
Calories713 kcal
Fat25.6 g
Saturated Fat11.2 g
Carbohydrate89.7 g
Sugar20.3 g
Dietary Fiber12.5 g
Protein28.1 g
Salt2.3 g
Potassium874.2 mg
Calcium68.7 mg
Iron1.4 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
•Pan with Lid
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Prepare the stock in a pot or saucepan for the giant couscous.
- Meanwhile, chop the onion and dice the carrot.
- Slice the mushrooms. Wash or peel the sweet potato, then dice it into 1.5cm cubes.
2
- Transfer the onion, mushroom, sweet potato and carrot to a parchment-lined baking sheet.
- Drizzle with olive oil and season with a generous amount of salt and pepper.
- Roast in the oven for 15 - 20 minutes, tossing halfway.
3
- Meanwhile, boil the giant couscous for 12 - 14 minutes, covered.
- Add a splash of water as necessary if the couscous becomes too dry.
- Fluff through the couscous with a fork to separate the grains, then set aside.
4
- Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.
- Meanwhile, crumble the Greek-style cheese.
5
- Transfer the roasted vegetables and giant couscous to a bowl.
- Add the white balsamic vinegar and the Peruvian-style spices, then mix well to combine.
- Season to taste with salt and pepper.
6
- Serve the giant couscous and vegetables on plates.
- Garnish with the Greek-style cheese and the toasted pumpkin seeds.
