Salad with Giant Couscous & Avocado Dip

Name: Salad with Giant Couscous & Avocado Dip with Greek-style cheese, tomato & fresh herbs
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 piece Red onion; 3 piece Tomato; 150 g Giant couscous; 8 milliliters Lemon-flavoured olive oil; 20 g Pumpkin seeds; 60 g Lamb's lettuce; 75 g Greek-style cheese; 80 g Avocado dip; 10 g Fresh flat leaf parsley & chives; 1 piece Persian cucumber; 600 milliliters Water; 1 piece Low sodium vegetable stock cube; 1 teaspoon Honey [or plant-based alternative]; 1 tablespoon Extra virgin olive oil; ½ tablespoon Olive oil; 1 teaspoon White balsamic vinegar; to taste Salt and pepper

with Greek-style cheese, tomato & fresh herbs

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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:

Calorie Smart

•Veggie

•Extra Veggies

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Red onion

1.5 piece

Tomato

75 g

Giant couscous

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

4 milliliters

Lemon-flavoured olive oil

10 g

Pumpkin seeds

(May be present: Pinda's, Noten, Sesamzaad)

40 g

Lamb's lettuce

40 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

40 g

Avocado dip

5 g

Fresh flat leaf parsley & chives

½ piece

Persian cucumber

Not included in your delivery

300 milliliters

Water

½ piece

Low sodium vegetable stock cube

½ teaspoon

Honey [or plant-based alternative]

½ tablespoon

Extra virgin olive oil

¼ tablespoon

Olive oil

½ teaspoon

White balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2849 kJ

Calories681 kcal

Fat35.9 g

Saturated Fat10.6 g

Carbohydrate65.8 g

Sugar12.9 g

Dietary Fiber9.6 g

Protein23 g

Salt1.7 g

Potassium303.9 mg

Calcium21.8 mg

Iron0.4 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

•Pan with Lid

•Tall-Sided Pan

•Salad Bowl

Cooking Steps

Boil the water in a pot or saucepan and crumble in the stock cube (see pantry for amounts).
Cook the giant couscous for 12 - 14 minutes, covered, stirring occasionally so as to prevent it from sticking.
Drain when finished and rinse under cold water.

Chop the onion as finely as possible.
Dice the tomato and the cucumber. Finely chop the fresh herbs.
Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop.
Remove from the pan and set aside.

Did you know... pumpkin seeds contain the most magnesium and phosphorus out of all nuts and seeds. Magnesium helps keep muscles healthy, while phosphorus is good for bones and teeth.

Heat the olive oil in the same frying pan and fry the onion for 3 - 4 minutes.
In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar, the honey and the lemon-infused olive oil.
Transfer the giant couscous and onion to the bowl and mix well to combine with the vinaigrette.

Transfer the tomato, the cucumber, the fresh herbs and the lamb's lettuce to the giant couscous and mix well to combine. Season to taste with salt and pepper.
Serve the giant couscous salad on plates and top with the avocado dip.
Crumble over the Greek-style cheese and garnish with the pumpkin seeds.