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Tomato and Pepper Bruschetta Bocconcini Bowls

Tomato and Pepper Bruschetta Bocconcini Bowls

with Crispy Garlic Croutons

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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!

Tags:VeggieQuick Prep

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Pearl Couscous


113 g

Baby Tomatoes

½ tsp

Garlic Salt

1 tbsp

Balsamic Glaze


170 mL

Roasted Red Peppers

56 g

Baby Spinach

100 g

Bocconcini Cheese


7 g


1 unit

Ciabatta Roll

(ContainsGluten, Barley)

Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate80 g
Sugar3 g
Dietary Fiber7 g
Protein24 g
Cholesterol28 mg
Sodium810 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.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.