Italian Vegetable Stew with Giant Couscous
with Grana Padano & homemade garlic bread
There is a special ingredient in your box! Freely translated, Grana Padano means "the grain of Padania". This cheese originates from the Italian Po Valley, also known as the Padan Plain.
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
Garlic
½ piece
Onion
1 piece
Carrot
½ sachet(s)
Italian seasoning
½ pack
Chopped tomatoes
40 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
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: Tarwe, Gluten, 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
Utensils
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.
