Paddington's bear-sized couscous with Peruvian-style spices
with mushrooms, sweet potato & toasted pumpkin seeds- Tarwe
- Melk (inclusief lactose)
- Ei
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
Embark on a culinary adventure with recipes inspired by Peruvian and British flavours, to celebrate 'Paddington in Peru' (in cinemas from January 23rd). Choose this recipe for the chance to win an unforgettable trip to London!
Ingredients
1 piece
Onion
⅓ piece
Carrot
125 g
Mushrooms
75 g
Sweet potato
75 g
Giant couscous
(Contains: Ei, Mosterd, Soja, Lupine, May contain traces of allergens, Tarwe)
10 g
Pumpkin seeds
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
50 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
⅓ sachet(s)
Peruvian-style spice mix
Not included in your delivery
½ tablespoon
Olive oil
175 milliliters
Low sodium vegetable stock
½ tablespoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Heat the oven to 200°C and prepare the stock in a pot or saucepan for the giant couscous. Meanwhile, chop the onion and dice the carrot. Wipe the mushrooms clean with kitchen paper and then slice them. Wash or peel the sweet potato, then dice into 1.5cm cubes.
Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth. Phosphorus is mainly found in meat, fish and dairy, but along with mushrooms there are also other plant-based sources such as pulses and wholegrains.
Transfer the onion, mushroom, sweet potato and carrot to a parchment-lined baking sheet. Drizzle with the olive oil and season with a generous amount of salt and pepper. Roast in the oven for 15 - 20 minutes, tossing halfway.
Meanwhile, boil the giant couscous for 12 - 14 minutes, covered. Add a splash of water as necessary if the couscous becomes too dry. Stir to separate the grains and then set aside.
Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Meanwhile, crumble the Greek-style cheese.
Transfer the roasted vegetables and giant couscous to a bowl. Add the white balsamic vinegar and the Peruvian spices, then mix well to combine. Season to taste with salt and pepper.
Serve the giant couscous and vegetables on plates, garnishing with the Greek-style cheese and the toasted pumpkin seeds.
