Italian Vegetable Stew with Giant Couscous

Name: Italian Vegetable Stew with Giant Couscous with Grana Padano & homemade garlic bread
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Garlic; 1 piece Onion; 1 piece Carrot; 1 sachet(s) Italian seasoning; 1 pack Chopped tomatoes; 75 g Giant couscous; 200 g Spinach; 10 g Fresh flat leaf parsley; 40 g Grana Padano flakes DOP; 2 piece Wholegrain ciabatta; 30 g [Plant-based] butter; 1 tablespoon Olive oil; 250 milliliters Low sodium vegetable stock; to taste Salt and pepper

with Grana Padano & homemade garlic bread

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Ciabatta is a relatively new type of bread, invented in 1982. It was developed as the Italian response to the popularity of the French baguette, and is now a global favourite!

Tags:

Extra Veggies

•Veggie

Allergens:

Gluten

•Tarwe

•Ei

•Melk (inclusief lactose)

•Soja

•Gerst

•Haver

•Rogge

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Garlic

½ piece

Onion

1 piece

Carrot

½ sachet(s)

Italian seasoning

½ pack

Chopped tomatoes

40 g

Giant couscous

(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine, Ei)

100 g

Spinach

5 g

Fresh flat leaf parsley

(May be present: Selderij)

20 g

Grana Padano flakes DOP

(Contains: Ei, Melk (inclusief lactose))

1 piece

Wholegrain ciabatta

(Contains: Gluten, Tarwe, Soja, Gerst, Haver, Rogge, Sesamzaad May be present: Mosterd, Ei, Gluten, Melk (inclusief lactose), Noten)

Not included in your delivery

15 g

[Plant-based] butter

½ tablespoon

Olive oil

125 milliliters

Low sodium vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2998 kJ

Calories716 kcal

Fat29.7 g

Saturated Fat13.7 g

Carbohydrate79.6 g

Sugar19.8 g

Dietary Fiber19 g

Protein28.7 g

Salt2.5 g

Potassium306 mg

Calcium153 mg

Iron2.3 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

•Soup pan with lid

•Small Bowl

•Baking Sheet with Baking Paper

Cooking Steps

Take the butter out of the fridge and allow it to reach room temperature.
Preheat the oven to 180°C and prepare the stock.
Chop the onion and crush or mince the garlic.
Slice the carrot into crescents.

Heat a drizzle of olive oil in a lidded soup pot over medium-high heat.
Fry the onion with the carrot for 3 - 4 minutes, seasoning with salt and pepper.
Add the Italian herbs and two thirds of the garlic and fry for 30 seconds until fragrant.
Pour in the stock and the chopped tomatoes, then bring to a boil.

Add the giant couscous and cook for 12 - 14 minutes over low heat, covered (see Tip). Add the spinach during the final 2 minutes of cooking time and allow to wilt and reduce.
In the meantime, finely chop the parsley.
In a small bowl, combine the butter with half of the parsley and the rest of the garlic. Season with salt and pepper.

Tip: add a splash of water as necessary if the giant couscous gets too dry.

Cut the bread roll into 2cm thick slices and spread with the herb butter.
Transfer the bread to a parchment-lined baking sheet and then bake for 6 - 8 minutes.
Serve the stew in bowls or deep plates. Garnish with the Grana Padano and the rest of the parsley.
Serve with the garlic bread alongside.