Veggie Döner Grain Bowl
with honey-ginger dressing, almonds & fresh herbs
In this recipe, you'll use whole-wheat couscous. This contains plenty of fibre, meaning this recipe is both tasty and healthy!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Wholewheat couscous
(Contains Wheat May be present Soy, Lupin, Mustard)
80 g
Veggie döner kebab
(Contains Mustard, Oats, Soy, Wheat)
40 g
Chopped red onion
½ piece
[Persian] cucumber
1 piece
Tomato
½ piece
Easy peel orange
5 g
Fresh flat leaf parsley & mint
(May be present Celery)
10 g
Raisins
(May be present Peanuts, Tree nuts, Sesame)
1 teaspoon
Ground turmeric
½ sachet(s)
African-inspired spice mix
15 milliliters
Honey-ginger dressing
(Contains Mustard)
10 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
½ piece
Garlic
Not included in your delivery
175 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
1.5 tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- In a bowl, combine the couscous with the raisins, turmeric and stock. Mix well, then cover and allow to stand for 10 minutes.
- Drizzle with extra virgin olive oil as preferred and season to taste with salt and pepper.
- Meanwhile, slice the cucumber into crescents. Transfer to a bowl and add the white wine vinegar, then toss well to combine.
- Heat the sunflower oil in a frying pan over medium-high heat. Fry the veggie döner with the onion and the African-inspired spices for 5 - 7 minutes or until done.
- Deglaze with 1 tbsp water per person and season with salt and pepper.
- Crush or mince the garlic and transfer to a small bowl. Add the honey-ginger dressing, the mayonnaise and 0.5 tbsp water per person. Mix well to combine.
- Chop the fresh herbs, being sure to keep them separate.
- Dice the tomatoes and transfer to a bowl. Stir in the parsley and season to taste with salt and pepper.
- Remove the skin from the orange and then dice the flesh. Transfer to a bowl and add the mint. Drizzle with extra virgin olive oil as preferred, then mix well.
- Roughly chop the almonds.
- Serve the couscous in bowls. Top with the veggie döner, cucumber, tomato and orange.
- Garnish with the almonds and drizzle with the dressing to finish.