Recipe

Tuscan Couscous and Greens

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Tuscan Couscous and Greens

An Italian fresco greens of peas, courgette, green beans and baby spinach and blue cheese wonder with a sundried tomato and cream baked couscous.




Ingredients to serve 2

  • 150g x Couscous
  • 50ml x Sundried Tomato Pesto
  • 2 x Courgettes - chunked
  • 100g x Peas
  • 1 stalk x Spring Onion - finely sliced
  • 1 sachet x Vegetable Stock
  • 50g x Baby Spinach - long or thick stems removed
  • 50g x Green Beans - chopped
  • ½ x Lemon - halved for juicing
  • 20g x Watercress - long or thick stems removed
  • 125ml x Cream
  • 30g x Blue Cheese - gently crumbed
  • 300ml x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 300g x Couscous
  • 100ml x Sundried Tomato Pesto
  • 4 x Courgettes - chunked
  • 200g x Peas
  • 2 stalks x Spring Onion - finely sliced
  • 2 sachets x Vegetable Stock
  • 100g x Baby Spinach - long or thick stems removed
  • 100g x Green Beans - chopped
  • 1 x Lemon - halved for juicing
  • 40g x Watercress - long or thick stems removed
  • 250ml x Cream
  • 60g x Blue Cheese - gently crumbed
  • 600ml x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 200°C.

Washing Instruction

Wash your hands, courgette, spring onion and green beans well. Rinse your baby spinach and watercress thoroughly and drain on paper towel.

Gino's Tip

You can use the base of this dish for most one pan wonders - 300g couscous, 250ml cream, 300ml water and any flavourings like harissa, basil pesto etc you choose.

Step 1 - Sundried Tomato Cream Couscous

Mix together your couscous, courgette, peas, cream, water, vegetable stock, sundried tomato pesto and half of your lemon juice in an oven proof baking dish and pop into the oven for 18-20 minutes.

Step 2 - Blue Cheese Greens

Heat a large casserole pan over med-high heat, drizzle with olive oil and once your pan is hot but not smoking fry your green beans for 3-4 minutes, then add your baby spinach and sliced spring onion and cook until your baby spinach has wilted. Once done taste and season with salt and pepper and crumble over your blue cheese.

TO SERVE

Divide your sundried tomato couscous amongst your servings and top with your blue cheese greens and watercress. Use your remaining lemon juice for serving and as you prefer.