Giant Couscous with Greek-Style Cheese & Yogurt Sauce
with roasted bell pepper, almonds & parsley5.0(16)
Calories
:
823 kcalProtein
:
25.9g proteinTotal
:
40 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Tarwe
- Gluten
- Selderij
- May contain traces of allergens
- Noten
- Sesamzaad
- Mosterd
- Soja
Roasting bell peppers in the oven deepens their flavour, pairing perfectly with fresh herbs and savoury spices!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
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
Energy (kJ)3444 kJ
Calories823 kcal
Fat45.1 g
Saturated Fat13.5 g
Carbohydrate74.9 g
Sugar16.2 g
Dietary Fiber11.5 g
Protein25.9 g
Salt2 g
Potassium538.2 mg
Calcium32.9 mg
Iron15.7 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
•Baking Sheet with Baking Paper
•Pan
•Wok or sautépan
•Bowl
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
