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Tomato and Pepper Bruschetta Bocconcini Bowls
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Tomato and Pepper Bruschetta Bocconcini Bowls

Tomato and Pepper Bruschetta Bocconcini Bowls

with Crispy Garlic Croutons

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:
Veggie
Quick Prep
Allergens:
Wheat
Sulphites
Milk
Barley

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

¾ cup

Pearl Couscous

(Contains Wheat)

113 g

Baby Tomatoes

½ tsp

Garlic Salt

1 tbsp

Balsamic Glaze

(Contains Sulphites)

170 mL

Roasted Peppers

56 g

Baby Spinach

100 g

Bocconcini Cheese

(Contains Milk)

7 g

Parsley

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

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.

Utensils

Large Pot
Strainer
Measuring Cups
Measuring Spoons
Baking Sheet
Whisk
Medium Bowl

Instructions

Cook couscous
1

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).

Make croutons
2

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.

Prep
3

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).

Make tomato-pepper salad
4

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.

Finish couscous
5

Add half the parsley and spinach to the pot with couscous. Season with salt and pepper, then toss to combine.

Finish and serve
6

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.