Mediterranean Pesto Bowl
Serves 1 | with Olives and Feta
No stove? No problem! A little hot water and a bowl bring this easy lunchtime meal together in minutes! Swirl in sun-dried tomato pesto for a touch of luxury.
Ingredients: Baby tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Grade A egg • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spinach • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Couscous
(Contains: Wheat)
113 g
Baby Tomatoes
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Tree nuts, Soy, Sulphites)
28 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Hard Boiled Egg
(Contains: Egg)
4 g
Garlic Salt
(May contain traces of: Tree nuts, Soy, Sulphites, Milk, Wheat, Triticale, Mustard, Sesame, Peanuts)
30 g
Mixed Olives
(May contain traces of: Tree nuts, Sulphites, Milk, Wheat, Egg, Fish)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Bring 2/3 cup water and half the garlic salt to a boil in a small pot or in a kettle. Add couscous and boiling water to a medium bowl. Season with pepper, then stir to combine.Cover and let stand for 5 min.
Meanwhile, halve tomatoes. Roughly chop olives.Pat eggs dry with paper towel, then halve. Season eggs to taste with remaining garlic salt and pepper. Add spinach and 1/2 tbsp oil in a small bowl, then toss to combine. (TIP: We love using olive oil here!)
Fluff couscous with a fork. Add tomatoes, olives, pesto, vinegar and spinach to couscous, then stir to combine. Sprinkle feta over top. Divide couscous between bowls, then top with hard-boiled egg.
