We've taken the classic Italian antipasto and made it a meal for two! Baked garlic croutons are tossed with arugula, 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
Arugula and Spinach Mix
Vegetable Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat a medium pot over medium-high heat. Add 1 1/3 cups water (dbl for 4 ppl) and broth concentrate. Bring to a boil over high heat. Add couscous to the pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. Drain and rinse under cold water. Return to pot, off heat, then toss with 1 tbsp oil (dbl for 4 ppl).
While the couscous cooks, cut or tear the ciabatta into 1/2-inch pieces. Toss with 1 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl) on a baking sheet. Season with pepper. Toast, in the middle of the oven, tossing once halfway through, until golden, 4-5 min.
While croutons toast, pat the peppers dry with paper towels, then cut into 1/2-inch pieces. Roughly chop the arugula and spinach mix. Roughly chop the parsley. Halve the tomatoes. Halve the bocconcini. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.
Whisk together 2 tbsp oil and 1/2 tbsp balsamic glaze (dbl both for 4 ppl) in a medium bowl. Add the tomatoes and peppers. Toss to combine. Season with salt and pepper. Set aside.
Add half the parsley to the pot with the couscous, then season with salt and pepper. Toss to combine.
Divide the couscous between bowls. Top with the arugula and spinach mix, then the tomato-pepper salad, croutons and bocconcini. Drizzle with 1/2 tbsp balsamic glaze (dbl for 4 ppl). Sprinkle remaining parsley over top.