Giant Couscous with Greek-Style Cheese & Yogurt Sauce
with roasted bell pepper, almonds & parsley
Roasting bell peppers in the oven deepens their flavour, pairing perfectly with fresh herbs and savoury spices!
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
1 piece
Bell pepper
1 piece
Garlic
2.5 g
Fresh curly parsley
(May be present: Selderij)
50 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
15 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
⅓ sachet(s)
Ground cumin
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
75 g
Sliced carrots
Not included in your delivery
150 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
¼ tablespoon
Extra virgin olive oil
1 tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C and prepare the stock.
- Deseed the bell pepper and chop into strips, then transfer to a parchment-lined baking sheet.
- Drizzle with sunflower oil and then roast for 20 - 25 minutes or until soft, tossing halfway.
- Crush or mince the garlic and roughly chop the almonds.
- Finely chop the parsley and crumble the Greek-style cheese.
- Heat a drizzle of olive oil in a pot or saucepan over medium-high heat and toast the giant couscous for 1 minute.
- Pour in the stock, then set the heat to low and boil the giant couscous for 13 - 15 minutes until done.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-low heat. Fry the garlic for 1 minute, then stir in the carrot and cumin and turn the heat to medium-high.
- Fry for 7 - 10 minutes or until the carrot is done, then season to taste with salt and pepper.
- Meanwhile, in a bowl combine the yogurt with the extra virgin olive oil and the honey. Season to taste with salt and pepper.
- Transfer the carrot to the giant couscous, along with half each of the cheese, bell pepper, parsley and almonds.
- Mix well to combine, then serve on plates and drizzle with the yogurt sauce.
- Top with the rest of the bell pepper, then garnish with the rest of the cheese, parsley and almonds.
