Giant Couscous with Greek-Style Cheese

Name: Giant Couscous with Greek-Style Cheese with mushrooms, sweet potato & toasted pumpkin seeds
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 piece Onion; 1 piece Carrot; 250 g Mushrooms; 150 g Sweet potato; 150 g Giant couscous; 20 g Pumpkin seeds; 100 g Greek-style cheese; ⅔ sachet(s) Peruvian-style spice mix; 1 tablespoon Olive oil; 350 milliliters Low sodium vegetable stock; 1 tablespoon White balsamic vinegar; to taste Salt and pepper

with mushrooms, sweet potato & toasted pumpkin seeds

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The Peruvian-style spice mix in this recipe includes spices like turmeric, cumin, coriander and paprika - a warm, toasty blend, perfectly suited to a comforting meal like this one!

Tags:

Calorie Smart

•Veggie

•Extra Veggies

Allergens:

Gluten

•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

Total35 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Onion

1 piece

Carrot

125 g

Mushrooms

75 g

Sweet potato

75 g

Giant couscous

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

10 g

Pumpkin seeds

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

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

Energy (kJ)2919 kJ

Calories698 kcal

Fat25.5 g

Saturated Fat11.2 g

Carbohydrate88.1 g

Sugar22.6 g

Dietary Fiber15.6 g

Protein27.6 g

Salt2.3 g

Potassium874.2 mg

Calcium68.7 mg

Iron1.4 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

•Paper Towel

•Baking Sheet with Baking Paper

•Tall-Sided Pan

•Bowl

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.