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
Use within
6-7 days
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
British free-range egg<span class="strong">†</span>
garlic clove
cornflour
vegetable stock cube<span class="strong">†</span>
basil
Dijon mustard<span class="strong">†</span>
white wine vinegar<span class="strong">†</span>
mozzarella<span class="strong">†</span>
panko breadcrumbs<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
516 kJ 123 kcal
2608 kJ 622 kcal
Fat of which saturates
3.5 g 1.9 g
17.5 g 9.6 g
Carbohydrate of which sugars
17.3 g 2.3 g
87.5 g 11.8 g
Fibre
0.7 g
3.7 g
Protein
5.8 g
29.4 g
Salt
0.08 g
0.42 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (wheat-gluten, eggs, celery, mustard, sulphites, milk)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
Add the choppedaubergine, 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
4
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 Israelicouscous and cook for 5-8 min or until cooked with a slight bite
Drain and leave to cool
5
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
6
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
7
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
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
