We've taken the classic Italian antipasto and made it a meal for two! Baked garlic crouton is tossed with arugula, spinach and juicy tomatoes and topped with creamy bocconcini and fresh basil. 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(s). 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. 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 (dbl for 4 ppl) and 1/2 tsp garlic salt (dbl for 4 ppl) on a baking sheet. Season with pepper. Toast, in the middle of the oven, tossing once halfway, until golden, 4-5 min.
Pat the peppers dry with paper towels. Cut the peppers into 1/2-inch pieces. Roughly chop the spinach-arugula mix. Roughly chop the basil. Halve the tomatoes. Halve the bocconcini. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.
Whisk together 2 tbsp oil (dbl for 4 ppl) and 1 tbsp balsamic glaze (dbl 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 basil to the pot with the couscous, then season with salt and pepper. Toss to combine. Divide the couscous between bowls. Top with the spinach-arugula mix, then the tomato-pepper salad, croutons and bocconcini. Drizzle over the remaining balsamic glaze. Sprinkle over the remaining basil.