Giant Couscous with Roasted Pepper
with yogurt, almonds & Greek-style cheese
Giant couscous, also known as pearl couscous, is larger than regular couscous because it's rolled into bigger spheres. This gives it a chewy texture, perfect for absorbing sauces!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Bell pepper
1 piece
Garlic
2.5 g
Fresh curly parsley
(May be present Celery)
50 g
Greek-style cheese
(Contains Milk)
15 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
75 g
Giant couscous
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
⅓ sachet(s)
Ground cumin
50 g
Organic full-fat yogurt
(Contains Milk)
75 g
Sliced carrots
Not included in your delivery
150 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
¼ tablespoon
Extra virgin olive oil
1 tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C and prepare the stock.
- Deseed the bell pepper and chop into strips, then transfer to a parchment-lined baking sheet.
- Drizzle with the sunflower oil and then roast for 20 - 25 minutes or until soft, tossing halfway.
Did you know... thanks to the bell pepper, this recipe surpasses the RDA of vitamin C; one bell pepper provides more than double.
- Crush or mince the garlic. Finely chop the parsley and crumble the Greek-style cheese.
- Roughly chop the almonds. Heat half of the olive oil in a pot or saucepan over medium-high heat and toast the giant couscous for 1 minute.
- Pour in the stock (take care that it doesn't splash), then set the heat to low and boil the giant couscous for 13 - 15 minutes until done (see Tip).
Tip: add an extra splash of water as necessary if it gets too dry.
- Heat the rest of the olive oil in a wok or deep frying pan over medium-low heat.
- Fry the garlic for 1 minute, then stir in the carrot and cumin and turn the heat to medium-high.
- Fry for 7 - 10 minutes or until the carrot is done, then season to taste with salt and pepper.
- Meanwhile, in a bowl combine the yogurt with the extra virgin olive oil and the honey, then season to taste with salt and pepper.
- Transfer the carrot to the giant couscous, along with half each of the cheese, bell pepper, parsley and almonds.
- Mix well to combine, then serve on plates and drizzle with the yogurt sauce.
- Top with the rest of the bell pepper, then garnish with the rest of the cheese, parsley and almonds.