Name: Giant Couscous Bowl with Goat's Cheese Pearls with homemade oregano pesto, courgette and fennel
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

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Recipes

Giant Couscous Bowl with Goat's Cheese Pearls

with homemade oregano pesto, courgette and fennel

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Tags:

Veggie

Allergens:

Tarwe

•Melk (inclusief lactose)

•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

25 g

Honeyed goat's cheese pearls

½ piece

Red onion

½ piece

Fennel

½ piece

Courgette

½ piece

Garlic

10 g

Chopped walnuts

10 g

Fresh basil & oregano

10 g

Grana Padano flakes DOP

20 g

Arugula

10 g

Pumpkin seeds

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 Fat12.9 g

Carbohydrate65.6 g

Sugar10.1 g

Dietary Fiber8.4 g

Protein25 g

Salt0.3 g

Potassium681.3 mg

Calcium113.5 mg

Iron2.5 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

•Tall-Sided Pan

Cooking Steps

Quarter the fennel and remove the tough core, then chop the fennel into thin strips. Set aside the fennel fronds to use later as garnish.
Heat half of the olive oil in a deep frying pan over medium-high heat and fry the fennel for 1 - 2 minutes.
Then add the giant couscous, plenty of water and a pinch of salt to the fennel, cover with a lid and boil for 13 - 14 minutes. Drain and add back to the pan.

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.
Meanwhile, quarter the courgette lengthwise and slice.
Finely chop the onion.
Heat the rest of the olive oil in the frying pan over medium-high heat and fry the onion and courgette for 4 - 5 minutes. Deglaze with the white balsamic vinegar. Season with salt and pepper.

In the meantime, peel and halve the garlic.
Remove the stems from the fresh herbs.
Transfer the garlic, fresh herb leaves, walnut pieces, Grana Padano and the extra vierge olive oil to a tall container and blend smooth using an immersion blender. Season with salt and pepper.

Mix the herb pesto with the giant couscous and serve on plates.
Top with the arugula, fried vegetables, honeyed goat cheese pearls, toasted pumpkin seeds and fennel fronds.

Did you know... 200g fennel provides almost a quarter of the RDA of potassium. Potassium is important for regulating our nervous system and for maintaining fluid levels in our cells.