Tomato Bruschetta Bowl
with Bocconcini and Crispy Garlic Croutons- Wheat
- Sulphites
- Milk
- Gluten
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!
Ingredients
¾ cup
Pearl Couscous
(Contains: Wheat)
113 g
Baby Heirloom Tomatoes
½ tsp
Garlic Salt
1 tbsp
Balsamic Glaze
(Contains: Sulphites)
170 mL
Roasted Peppers
56 g
Arugula and Spinach Mix
100 g
Bocconcini Cheese
(Contains: Milk)
1 unit
Vegetable Broth Concentrate
1 unit
Ciabatta Roll
(Contains: Gluten)
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition facts
Utensils
Cooking Steps
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. Return to pot, then 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 1/4 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. 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 1/2 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.
Season couscous 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The balsamic glaze and tomato-pepper salad are the standout elements; some reviewers found the couscous and bocconcini on the bland side.
- Ease of prep: Most found this quick and straightforward to pull together, though a few noted the multiple components added up to more prep time than expected.
- Suggestions: Cook the couscous in vegetable broth for more flavour, use garlic powder instead of garlic salt on the croutons to avoid over-salting, and consider tearing the bocconcini into smaller pieces so the cheese is distributed more evenly throughout the bowl. Adding fresh basil in place of parsley and a touch more balsamic glaze are also popular upgrades.
- Leftovers: Several reviewers enjoyed this dish the next day for lunch, noting the greens had softened nicely; it is best kept cold rather than reheated.
