Name: Veggie cheese schnitzel with giant couscous with pumpkin, carrot, parsnip and lemon mayo sauce
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 150 g Giant couscous; 2 piece Veggie cheese schnitzel; 1 piece Garlic; 1 piece Shallot; 150 g Diced pumpkin; 1 piece Carrot; 1 piece Parsnip; 10 g Fresh sage; 1 piece Lemon; 1 sachet(s) Middle Eastern spice mix; 1 sachet(s) BBQ spice rub; 1 tablespoon Sunflower oil; 2 tablespoon [Plant-based] butter; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

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Recipes

Veggie cheese schnitzel with giant couscous

with pumpkin, carrot, parsnip and lemon mayo sauce

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Tags:

Veggie

Allergens:

Gluten

•Tarwe

•Gerst

•Rogge

•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

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Giant couscous

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

1 piece

Veggie cheese schnitzel

(Contains: Gluten, Tarwe, Gerst, Rogge, Melk (inclusief lactose) May be present: Mosterd, Soja)

½ piece

Garlic

½ piece

Shallot

75 g

Diced pumpkin

piece

Carrot

½ piece

Parsnip

5 g

Fresh sage

(May be present: Selderij)

½ piece

Lemon

½ sachet(s)

Middle Eastern spice mix

½ sachet(s)

BBQ spice rub

Not included in your delivery

½ tablespoon

Sunflower oil

1 tablespoon

[Plant-based] butter

1 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4176 kJ

Calories998 kcal

Fat52.3 g

Saturated Fat19.6 g

Carbohydrate102.1 g

Sugar17.9 g

Dietary Fiber13.7 g

Protein24.6 g

Salt2.2 g

Potassium626.5 mg

Calcium89.5 mg

Iron1.2 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

•Casserole with Lid

•Tall-Sided Pan

Cooking Steps

Boil plenty of salted water in a pot or saucepan and cook the giant couscous for 12 - 14 minutes, covered, then drain and add back to the pot.
Heat a drizzle of sunflower oil in a lidded deep frying pan over medium-high heat and fry the pumpkin for 4 - 5 minutes.
Meanwhile, wash or peel the parsnip and carrot, and finely dice them.
Add the parsnip and carrot to the pumpkin along with a splash of water and fry for another 4 - 5 minutes.

Did you know... just 100g of parsnip provides almost a fifth of the RDA of fibre. Fibre is good for gut health, which makes it easier to absorb nutrients and boosts immunity.

Melt a knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the schnitzel for 3 minutes on one side.
Meanwhile, pull the sage leaves off the stems.
Crush or mince the garlic. Finely chop the shallot.
Flip the cheese schnitzel, add another knob of butter and the sage leaves, and fry for another 3 minutes.

Remove the lid from the pan with the vegetables, add the shallot, garlic, and Middle Eastern spice mix, and fry, uncovered, for 2 - 3 more minutes.
Cut the lemon into 6 wedges.
In a small bowl, mix the mayo with the juice of 1 lemon wedge per person (see Tip). If preferred, add a splash of water.

Health Tip: This meal is high in calories. If you're watching your calorie intake, substitute half of the mayonnaise with yogurt.

Mix the couscous with the vegetables and BBQ rub*, shortly before serving. Season with salt and pepper.
Serve the vegetable couscous on plates with the veggie cheese schnitzel. Garnish with the sage leaves.
Drizzle over the lemon mayo and serve with the rest of the lemon wedges.

*Take care, this ingredient is spicy! Use as preferred.