Golden Mozzarella & Veggie Couscous + Gousto Review
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
36 mins
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Servings
2
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Course
Main Course
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Cuisine
Mediterranean
Golden Mozzarella & Veggie Couscous + Gousto Review
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Giant couscous, also know as 'Israeli couscous' is mixed with warm roasted vegetables, fresh basil & a punchy garlic dressing for a super tasty meal.
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Ingredients
- 125 g 1 ball fresh mozzarella
- 150 g Israeli couscous
- 1 vegetable stock cubes
- 10 g fresh basil
- 1 tbsp cornflour
- 1 garlic
- 1 aubergine
- 30 panko breadcrumbs
- 1 red onion
- 1 to mato
- 1 tsp French Dijon mustard
- 1 British free range egg
- 2 tbsp white wine vinegar
- ½ tsp sugar
- 2 tbsp olive oil
- Extra olive oil for drizzling
- 2 tbsp vegetable oil
- salt & pepper
Instructions
- Preheat the oven to 220ºC/ 200ºC (fan)/ 425ºF/ Gas 7.
- Boil kettle.
- Cut the mozzarella in half (like you would a burger bun).
- Pat dry with kitchen paper, then set aside.
- Cut the aubergine in half lengthways then chop into thick slices.
- Cut the tomato into wedges.
- Peel and cut the red onion into quarters.
- Add the aubergine, red onion and tomato to a baking tray (use tin foil to avoid mess!)
- Drizzle with olive oil and season generously with salt and pepper.
- Put them in the oven for 25 minutes of until the vegetables are tender and coloured.
- Meanwhile dissolve the stock cube in a pot with 600ml boiled water, then bring to the boil over a high heat.
- Add the couscous and cook for 5 – 8 minutes or until cooked with a slight bite.
- Drain and leave to cool.
- Meanwhile, peel and finely chop (or grate) the garlic.
- Combine the garlic, Dijon, vinegar, ½ tsp sugar and 2 tbsp olive oil.
- Season generously with salt and pepper and mix, this is your dressing.
- Chop the basil finely, including the stalks.
- Add the breadcrumbs to one plate, cornflour to another and beat the egg in a shallow dish.
- Coat the mozzarella discs in the cornflour first, then the egg, then the breadcrumbs.
- Coat the mozzarella for a second time in the egg, then the breadcrumbs coating every side completely.
- Heat a pan with 2 tbsp vegetable oil.
- Once hot, add the breaded mozzarella and cook over a high heat on each side for 30 – 60 seconds until starting to turn golden.
- Combine the roasted vegetables with the drained couscous, dressing and chopped basil.
- Serve the crispy mozzarella over the couscous.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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