Giant Couscous with Guacamole & Greek-Style Cheese
with tomato, fresh herbs & pumpkin seeds
Vinaigrettes and dressings can be used much the same way, but vinaigrettes - made with oil and vinegar, or citrus juice - tend to be lighter. An easy and refreshing way to make your meal even tastier!
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
½ piece
Red onion
1.5 piece
Tomato
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
4 milliliters
Lemon-flavoured olive oil
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
40 g
Lamb's lettuce
40 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
40 g
Guacamole
5 g
Fresh flat leaf parsley & chives
½ piece
Persian cucumber
Not included in your delivery
300 milliliters
Low sodium vegetable stock
½ teaspoon
Honey [or plant-based alternative]
¼ tablespoon
Olive oil
½ teaspoon
White balsamic vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan.
- Cook the giant couscous for 12 - 14 minutes, covered, stirring occasionally so as to prevent it from sticking.
- Drain when finished and rinse under cold water.
- Mince the onion.
- Dice the tomato and the cucumber.
- Finely chop the fresh herbs.
- 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.
- Heat a light drizzle of olive oil in the same frying pan over medium-high heat. Fry the onion for 3 - 4 minutes.
- In a salad bowl, combine the white balsamic vinegar with the honey and the lemon-infused olive oil.
- Transfer the giant couscous and the onion to the bowl and mix well to combine with the vinaigrette.
- Drizzle with extra virgin olive oil as preferred.
- Transfer the tomato, the cucumber, the fresh herbs and the lamb's lettuce to the giant couscous and mix well to combine. Season to taste with salt and pepper.
- Serve the giant couscous salad on plates and top with the guacamole.
- Crumble over the Greek-style cheese and garnish with the pumpkin seeds.
