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Tomato Bruschetta Bowl

Tomato Bruschetta Bowl

with Bocconcini and Crispy Garlic Croutons

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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!


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 Heirloom Tomatoes

½ tsp

Garlic Salt

1 tbsp

Balsamic Glaze


170 mL

Roasted Red Peppers

56 g

Arugula and Spinach Mix

100 g

Bocconcini Cheese


1 unit

Vegetable Broth Concentrate

1 unit

Ciabatta Roll


Not included in your delivery

4 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3347 kJ
Calories800 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate95 g
Sugar10 g
Dietary Fiber6 g
Protein14 g
Cholesterol40 mg
Sodium1200 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Measuring Spoons
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.