We've taken a classic Italian antipasto and transformed it into a meal for two! Baked garlic croutons are tossed with spinach and juicy tomatoes, then topped with creamy bocconcini. A final drizzle of balsamic glaze and you're all set for date night!
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Roasted Red Peppers
Ciabatta Roll(ContainsWheat/Blé, Barley/Orge)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add couscous to the boiling water. Reduce heat to medium. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and rinse couscous under cold water. Return couscous to the pot, off heat, then toss with 1 tbsp oil (dbl for 4 ppl).
Meanwhile, cut ciabatta into 1/2-inch pieces. Add ciabatta, 1 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Toast in the middle of the oven, tossing once halfway through, until golden, 4-5 min.
Meanwhile, drain roasted red peppers, then cut into 1/2-inch pieces. Roughly chop spinach. Roughly chop parsley. Halve tomatoes. Cut or tear bocconcini in half, then season with 1/4 tsp garlic salt (dbl for 4 ppl).
Whisk together 1 tbsp oil and 1/2 tbsp balsamic glaze (dbl both for 4 ppl) in a medium bowl. Add tomatoes and roasted red peppers. Season with salt and pepper, then toss to combine.
Add half the parsley and spinach to the pot with couscous. Season with salt and pepper, then toss to combine.
Divide couscous between bowls. Top with tomato-pepper salad, then croutons and bocconcini. Drizzle with 1/2 tbsp balsamic glaze (dbl for 4 ppl). Sprinkle remaining parsley over top.