Giant Couscous with Roasted Pepper

Name: Giant Couscous with Roasted Pepper with yogurt, almonds & Greek-style cheese
Total time: 40 min
Yield: 2
Cuisine: Moroccan
Ingredients: 2 piece Bell pepper; 2 piece Garlic; 5 g Fresh curly parsley; 100 g Greek-style cheese; 30 g Salted almonds; 150 g Giant couscous; ⅔ sachet(s) Ground cumin; 100 g Organic full-fat yogurt; 150 g Sliced carrots; 300 milliliters Low sodium vegetable stock; 1 tablespoon Sunflower oil; ½ tablespoon Extra virgin olive oil; 2 tablespoon Olive oil; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with yogurt, almonds & Greek-style cheese

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Did you know that giant couscous originated in the 1950s to replace rice, which was a scarce product at the time?

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

•Amandelnoten

•Pinda's

•Gluten

•Tarwe

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time35 minutes

DifficultyEasy

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

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)3445 kJ

Calories823 kcal

Fat45.1 g

Saturated Fat13.5 g

Carbohydrate75 g

Sugar16.2 g

Dietary Fiber11.1 g

Protein25.9 g

Salt2 g

Calcium20.3 mg

Iron15 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

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 the sunflower oil and then roast for 20 - 25 minutes or until soft, tossing halfway.

Did you know... thanks to the bell pepper, this recipe surpasses the RDA of vitamin C; one bell pepper provides more than double.

Crush or mince the garlic. Finely chop the parsley and crumble the Greek-style cheese.
Roughly chop the almonds. Heat half of the olive oil in a pot or saucepan over medium-high heat and toast the giant couscous for 1 minute.
Pour in the stock (take care that it doesn't splash), then set the heat to low and boil the giant couscous for 13 - 15 minutes until done (see Tip).

Tip: add an extra splash of water as necessary if it gets too dry.

Heat the rest of the 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, then season to taste with salt and pepper.
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.