Green giant couscous salad with zhoug and feta
With roasted fennel, courgette and cressCalories
:Ā
893 kcalProtein
:Ā
28.4g proteinTotal
:Ā
15 minutesDifficulty
:Ā
EasyVeggie
Allergens:
- Tarwe
- Gluten
- Amandelnoten
- Pinda's
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
- Selderij
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
20 g
Dried apricot pieces
(May be present: Soja, Pinda's, Noten, Sesamzaad)
Ā½ piece
Courgette
Ā½ piece
Fennel
Ā½ sachet(s)
Peruvian-style spice mix
Ā½ piece
Shallot
5 g
Fresh mint
(May be present: Selderij)
20 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
10 g
Cress
30 g
Arugula
25 g
Zhoug
50 g
Feta
(Contains: Melk (inclusief lactose))
Not included in your delivery
Ā½ piece
Low sodium vegetable stock cube
1 teaspoon
Mustard
Ā¾ tablespoon
Balsamic vinegar
Ā½ tablespoon
Honey [or plant-based alternative]
1 tablespoon
Extra virgin olive oil
Nutrition Values
Energy (kJ)3736 kJ
Calories893 kcal
Fat45.5 g
Saturated Fat12.2 g
Carbohydrate87.8 g
Sugar30.5 g
Dietary Fiber11.5 g
Protein28.4 g
Salt2.8 g
Potassium798.2 mg
Calcium188.5 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
ā¢Pan with Lid
ā¢Tall-Sided Pan
ā¢Salad Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan, crumble in the stock cube and cook the giant couscous for 12 - 14 minutes, covered, then drain and rinse with cold water.
- Boil the dried apricot pieces wil the giant couscous during the last minute.
- Quarter the fennel and remove the tough core, then chop the fennel into thin strips.
- Cut the shallot into half rings.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the fennel and shallot for 4 - 6 minutes minutes. Add the Peruvian style spice mix and season with salt and pepper.
- Meanwhile, cut the courgette into thin crescents, add them to the pan and fry then with the veggies for the remaining time.
- Finely chop the fresh mint leaves and roughly chop the almonds.
3
- Add the mustard, balsamic vinegar, honey, extra virgin olive oil and half of the fresh mint to a salad bowl. Season with pepper and salt. Mix well.
- Add the arugula, giant couscous, dried apricots, courgette and fennel and toss well.
- Tear off the cress or use scissors if preferred.
4
- Serve the giant couscous salad onto deep plates.
- Drizzle over the zhoug.
- Crumble the feta over the salad.
- Garnish with the rest of the fresh mint, the cress and the almonds.
