Cheese Schnitzel in Sage Butter with Giant Couscous
with lemon mayonnaise, pumpkin & parsnip- Tarwe
- Gluten
- Gerst
- Rogge
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
Shallots are slightly more delicate and have a more refined flavour than regular onions. So you can use them in much the same way as you would onions - and, with very little effort, take your dish to the next level!
Ingredients
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
1 piece
Veggie cheese schnitzel
(Contains: Tarwe, Gluten, Gerst, Rogge, Melk (inclusief lactose) May be present: Mosterd, Soja)
Ā½ piece
Garlic
Ā½ piece
Shallot
75 g
Diced pumpkin
Ā½ piece
Carrot
Ā½ piece
Parsnip
5 g
Fresh sage
(May be present: Selderij)
Ā½ piece
Lemon
Ā½ sachet(s)
Middle Eastern spice mix
Ā½ sachet(s)
BBQ spice rub
Not included in your delivery
Ā½ tablespoon
Sunflower oil
1 tablespoon
[Plant-based] butter
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan.
- Cook the giant couscous for 12 - 14 minutes, then drain and return to the pot.
- Stir in the BBQ spice rub* and set aside.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the pumpkin for 4 - 5 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Wash or peel the parsnip, then finely dice both this and the carrot.
- Transfer to the pumpkin and add a splash of water, then fry for 4 - 5 minutes.
- Meanwhile, chop the shallot and crush or mince the garlic.
- To the vegetables, add the shallot, the garlic and the Middle Eastern spices. Mix well and fry for 2 - 3 more minutes. Season to taste with salt and pepper.
- Cut the lemon into 6 wedges.
- In a small bowl, combine the mayonnaise with the juice of 1 lemon wedge per person (see Tip).
- Stir the vegetables into the giant couscous.
- Pull the sage leaves off of the stems.
Health Tip: if you're watching your calorie intake, substitute half of the mayonnaise with yogurt.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the schnitzel for 3 minutes, then flip. Add the sage and a knob of butter, then fry for another 3 minutes.
- Serve the giant couscous with the schnitzel and the rest of the lemon wedges alongside. Finish with the lemon mayonnaise and the sage.
