with Pearl Couscous
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground beef • Pearl couscous (wheat) (durum wheat semolina) • Mirepoix (onion, carrot, celery) • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Spinach • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Chives • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Allergens
Tags
Ground Beef
250 g
Pearl Couscous
0.75 cup
Mirepoix
113 g
Baby Spinach
28 g
Chives
7 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
White Cheddar Cheese, shredded
0.5 cup
Beef Stock Powder
7.5 g
Zesty Garlic Blend
7 g
Italian Herb Spice Blend
2.5 g
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a large pot over medium-high.
- When hot, add beef and mirepoix to the dry pot. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add half the Zesty Garlic Blend. Cook for 1 min, stirring often, until fragrant.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Thinly slice chives.
- To the pot with beef, add crushed tomatoes, stock powder, couscous, half the Italian Herb Spice Blend (use all for 4 servings), remaining Zesty Garlic Blend and 3 cups (6 cups) water. Cook for 8-10 min, stirring occasionally, until couscous is tender. (TIP: Scrape up the brown bits from the bottom of the pot; this will add extra flavour!).
- Season with salt and pepper.
- To the pot, add spinach and half the cheese. Stir for 30 sec, until spinach has wilted and cheese has melted.
- Divide soup between bowls. Top with chives and remaining cheese.
760
kcal
Calories
33
g
Fat
15
g
Saturated Fat
74
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
45
g
Protein
120
mg
Cholesterol
1780
mg
Sodium
1
g
Trans Fat
1400
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
