Minted Feta Grain Bowl with Zhoug & Almonds
with giant couscous, fennel, arugula & courgetteCalories
:
871 kcalProtein
:
23.9g proteinTotal
:
15 minutesDifficulty
:
EasyVeggie
Allergens:
- Tarwe
- Gluten
- Amandelnoten
- Pinda's
- Milk (including lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
20 g
Dried apricot pieces
(May be present: Pinda's, Noten, Sesamzaad, Soja)
½ piece
Courgette
½ piece
Fennel
½ sachet(s)
Peruvian-style spice mix
½ piece
Shallot
5 g
Fresh mint
(May be present: Selderij)
20 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
10 g
Cress
30 g
Arugula
25 g
Zhoug
25 g
Feta
(Contains: Milk (including lactose))
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 teaspoon
Mustard
¾ tablespoon
Balsamic vinegar
½ tablespoon
Honey [or plant-based alternative]
1 tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
Nutrition Values
Energy (kJ)3643 kJ
Calories871 kcal
Fat45.7 g
Saturated Fat8.8 g
Carbohydrate85.8 g
Sugar29.3 g
Dietary Fiber10.7 g
Protein23.9 g
Salt2.2 g
Potassium784.7 mg
Calcium183.1 mg
Iron3.2 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.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the giant couscous for 12 minutes.
- Add the dried apricots and boil for 1 - 2 more minutes, then drain and rinse under cold water.
- Quarter the fennel and remove the tough core, then chop the fennel into thin strips.
2
- Slice the shallot into half-rings.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the fennel with the shallot for 4 - 6 minutes.
- Meanwhile, dice the courgette.
- Add the Peruvian-style spices and the courgette, then fry for 3 - 4 more minutes. Season with salt and pepper.
3
- Finely chop the mint and roughly chop the almonds.
- Tear off the cress or use scissors if preferred.
- In a salad bowl, combine the mustard with the balsamic vinegar, the honey, the extra virgin olive oil and half of the mint.
- Season to taste with salt and pepper.
4
- Add the arugula, the fried vegetables and the giant couscous, then toss well to combine with the dressing.
- Serve the salad on deep plates.
- Drizzle with the zhoug* and crumble over the cheese.
- Garnish with the cress, the almonds and the rest of the mint.
*Take care, this ingredient is spicy! Use as preferred.
