Honeyed Goat's Cheese Pearls with Pesto Giant Couscous

Name: Honeyed Goat's Cheese Pearls with Pesto Giant Couscous with courgette, fennel & toasted pumpkin seeds
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g Giant couscous; 50 g Honeyed goat's cheese pearls; 1 piece Red onion; 1 piece Fennel; 1 piece Courgette; 1 piece Garlic; 20 g Chopped walnuts; 20 g Fresh basil & oregano; 20 g Grana Padano flakes DOP; 40 g Arugula; 20 g Pumpkin seeds; 2 tablespoon Olive oil; 1 tablespoon White balsamic vinegar; 4 tablespoon Extra virgin olive oil; to taste Salt and pepper

with courgette, fennel & toasted pumpkin seeds

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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.

Tags:

Veggie

•Special Ingredient

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

•Noten

•Walnoten

•Ei

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Giant couscous

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

25 g

Honeyed goat's cheese pearls

(Contains: Melk (inclusief 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: Melk (inclusief lactose), Ei)

20 g

Arugula

10 g

Pumpkin seeds

(May be present: Noten, Pinda's, 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

Energy (kJ)3717 kJ

Calories888 kcal

Fat56.9 g

Saturated Fat13 g

Carbohydrate65.7 g

Sugar10.2 g

Dietary Fiber8.5 g

Protein25 g

Salt0.3 g

Potassium753.3 mg

Calcium117.7 mg

Iron3.3 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

•Casserole with Lid

•Tall-Sided Pan

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.