Honeyed Goat's Cheese Pearls with Pesto Giant Couscous
with courgette, fennel & toasted pumpkin seeds- Tarwe
- Gluten
- Milk (including lactose)
- Noten
- Walnoten
- Ei
- Mosterd
- Soja
- May contain traces of allergens
- Noten
- Pinda's
- Sesamzaad
There is a special ingredient in your box! Freely translated, Grana Padano means "the grain of Padania". This cheese originates from the Italian Po Valley, also known as the Padan Plain.
Ingredients
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
25 g
Honeyed goat's cheese pearls
(Contains: Milk (including lactose))
½ piece
Red onion
½ piece
Fennel
½ piece
Courgette
½ piece
Garlic
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
10 g
Fresh basil & oregano
10 g
Grana Padano flakes DOP
(Contains: Ei, Milk (including lactose))
20 g
Arugula
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
White balsamic vinegar
2 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Quarter the fennel and remove the tough core, then chop the fennel into thin strips. Set aside the fronds to use later as garnish.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the fennel for 1 - 2 minutes.
- Add the giant couscous and plenty of salted water, then cover with the lid and cook for 13 - 14 minutes. Drain and set aside.
- Meanwhile, quarter the courgette lengthways and slice it.
- Finely chop the onion.
- Peel and halve the garlic.
- Heat a clean frying pan over medium-high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat. Fry the onion and courgette for 4 - 5 minutes, then deglaze with the white balsamic vinegar. Season to taste with salt and pepper.
- Remove the stems from the fresh herbs.
- To a tall container, add the Grana Padano, garlic, fresh herbs, walnuts and extra virgin olive oil. Process until smooth using an immersion blender, then season to taste with salt and pepper.
- Stir the pesto through the giant couscous and serve on plates.
- Top the giant couscous with the arugula, vegetables, honeyed goat's cheese pearls and toasted pumpkin seeds.
- Garnish with the reserved fennel fronds.
