Salad with Giant Couscous & Honeyed Goat's Cheese Pearls
with cherry tomatoes, avocado and crema di balsamico
.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
75 g
Giant couscous
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
4 milliliters
Lemon-infused olive oil
50 g
Honeyed goat's cheese pearls
(Contains Milk)
40 g
Lamb's lettuce
8 milliliters
Crema di balsamico
(Contains Sulphites)
20 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
10 g
Fresh flat leaf parsley & basil
½ piece
Avocado
125 g
Red cherry tomatoes
Not included in your delivery
300 milliliters
Water
½ piece
Low sodium vegetable stock cube
1 tablespoon
Honey [or plant-based alternative]
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
to taste
Salt and pepper
½ tablespoon
White balsamic vinegar
Nutrition Values
Utensils
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.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Quarter the cherry tomatoes and finely chop the parsley and basil leaves.
- Heat a clean frying pan over high heat and toast the walnuts.
- Turn of the heat and add half of the honey, mix well to make sure all nuts are coated with the honey (see Tip).
Tip: Be carefull, this can be hot! Let the walnuts cool down first before touching them.
- Heat the olive oil in another frying pan and fry the onion over medium-high heat for 3 - 4 minutes.
- In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar, the rest of 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 tomatoes, 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.
- Top with the goat cheese pearls and garnish with the walnuts and the crema di balsamico.
Did you know.. tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!