Italian Vegetable Stew with Giant Couscous
with Grana Padano & homemade garlic bread- Tarwe
- Gluten
- Ei
- Melk (inclusief lactose)
- Soja
- Gerst
- Haver
- Rogge
- Sesamzaad
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
- Ei
- Gluten
- Melk (inclusief lactose)
- Noten
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!
Ingredients
1 piece
Garlic
Ā½ piece
Onion
1 piece
Carrot
Ā½ sachet(s)
Italian seasoning
Ā½ pack
Chopped tomatoes
40 g
Giant couscous
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
100 g
Spinach
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
1 piece
Wholegrain ciabatta
(Contains: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, May contain traces of allergens, Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad)
Not included in your delivery
15 g
[Plant-based] butter
Ā½ 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 180Ā°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.
