Mediterranean Pesto Bowl
Serves 1 | with Olives and Feta
No stove? No problem! A little hot water and a bowl bring this easy lunchtime meal together in minutes! Swirl in sun-dried tomato pesto for a touch of luxury.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Couscous
(Contains Wheat)
113 g
Baby Tomatoes
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)
28 g
Baby Spinach
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 unit(s)
Hard Boiled Egg
(Contains Egg)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Bring 2/3 cup water and half the garlic salt to a boil in a small pot or in a kettle. Add couscous and boiling water to a medium bowl. Season with pepper, then stir to combine.Cover and let stand for 5 min.
Meanwhile, halve tomatoes. Roughly chop olives.Pat eggs dry with paper towel, then halve. Season eggs to taste with remaining garlic salt and pepper. Add spinach and 1/2 tbsp oil in a small bowl, then toss to combine. (TIP: We love using olive oil here!)
Fluff couscous with a fork. Add tomatoes, olives, pesto, vinegar and spinach to couscous, then stir to combine. Sprinkle feta over top. Divide couscous between bowls, then top with hard-boiled egg.
