Warm Pearl Couscous Salad as an extra
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Warm Pearl Couscous Salad as an extra

Warm Pearl Couscous Salad as an extra

Serves 2

This delicious salad is filled with bright and fresh ingredients like mint and parsley and gets an added pop of sweetness from sultanas. Tossed in a zippy lemon vinaigrette and finished with crumbled feta, it's an easy mid-day meal that will keep you satisfied all afternoon.

Allergens:
Wheat
•Pine nuts/Noix de pin
•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

/ serving 2 people

¾ cup

Pearl Couscous

(Contains Wheat)

7 g

Mint

28 g

Sultana Raisins

7 g

Parsley

1 unit(s)

Garlic, cloves

1 unit(s)

Shallot

28 g

Pine nuts

(Contains Pine nuts/Noix de pin)

1 unit(s)

Vegetable Broth Concentrate

28 g

Baby Spinach

1 unit(s)

Lemon

½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery

2.5 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

1 tbsp

Butter*

(Contains Milk)

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Nutrition Values

Calories710 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate71 g
Sugar15 g
Dietary Fiber6 g
Protein17 g
Cholesterol40 mg
Sodium1100 mg
Trans Fat0.5 g
Potassium550 mg
Calcium150 mg
Iron3.5 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

•Medium Pot
•Measuring Cups
•Measuring Spoons
•Large Non-Stick Pan
•Zester
•Large Bowl
•Strainer

Cooking Steps

Make couscous
1

Before starting, wash and dry all produce. Garlic Guide for Step 3: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!

Heat a medium pot over medium heat. Meanwhile, peel, then thinly slice shallot into 1/8-inch slices.When hot, add 1 tbsp butter, then shallots. Cook, stirring often, until softened, 1-2 min. Add couscous, then cook, stirring often, until couscous is slightly golden, 2-3 min. Add 1 1/2 cups water, vegetable broth concentrate and 1/4 tsp tsp salt. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 6-8 min.

Finish prep and toast pine nuts
2

Meanwhile, peel, then mince or grate garlic.Roughly chop parsley.Pick mint leaves from stems, then roughly chop.Roughly chop spinach.Zest, then juice lemon.Heat a large non-stick pan over medium-high heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Finish couscous and make dressing
3

Strain couscous, then return to the same pot, off heat. Add 1/2 tbsp oil, then stir to coat. To a large bowl, add 1 tbsp lemon juice, 2 tbsp oil, 1/4 tsp garlic and 1/4 tsp sugar (NOTE: Reference garlic guide). Season with salt and pepper, then whisk to combine.

Finish and serve
4

Add couscous, spinach, parsley, mint, raisins, lemon zest and half the feta to the bowl with the dressing, then toss to combine. Season with salt and pepper to taste.Divide warm couscous salad between plates, then sprinkle pine nuts and remaining feta over top.