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Prep Time
30 min
Cuisine
Italian
Giant couscous, also known as 'Israeli couscous', is mixed with warm roasted vegetables, fresh basil and a punchy garlic dressing. Learn how to ‘pane’ the mozzarella, which means coating in breadcrumbs and pan-frying it for a melty inside and crispy exterior.
Prep Time
30 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 570 kJ 136 kcal |
2490 kJ 595 kcal |
Fat of which saturates |
3.9 g 2.1 g |
17.1 g 9.3 g |
Carbohydrate of which sugars |
18.9 g 2.3 g |
82.7 g 10.2 g |
Fibre | 1.3 g | 5.7 g |
Protein | 6.6 g | 28.7 g |
Salt | 0.65 g | 2.86 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Cut the mozzarella in half (like you would a burger bun)
Pat dry with kitchen paper, then set aside
Cut the aubergine[s] in half lengthways, then chop into thick slices
Cut the tomato[es] into wedges
Peel and cut the red onion[s] into quarters
Add the chopped aubergine, onion quarters and tomato wedges 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 min or until the vegetables are tender and coloured
Meanwhile, dissolve the vegetable stock cube[s] in a pot with 600ml [1L] boiled water, then bring to the boil over a high heat
Add the Israeli couscous and cook for 5-8 min or until cooked with a slight bite
Drain and leave to cool
Meanwhile, peel and finely chop (or grate) the garlic
Combine the chopped garlic, Dijon, white wine vinegar, 1/2 tsp [1 tsp] sugar and 2-5 tbsp olive oil
Season generously with salt and pepper and mix- this is your dressing
Chop the basil finely, including the stalks
Add the panko 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 2-4 tbsp vegetable oil
Once hot, add the breaded mozzarella and cook over a high heat on each side for 30-60 sec until starting to turn golden
Combine the roasted vegetables with the drained couscous, dressing and chopped basil
Serve the crispy mozzarella over the couscous
Enjoy!