Mexican Cheesy Zucchini Bowls
with Cilantro-Lime Pearl Couscous
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
In Mexico, calabacitas—a.k.a. zucchini—are a versatile veg. They’re cut into wedges, dusted with chili-cumin spices, roasted, and finished with melted cheddar. With a zingy radish salad and mini-but-mighty couscous pearls lavished with lime zest and fresh cilantro, enjoy amazing meat-free holiday bowls.
We will send you:
- 100g Radishes
- 1 Lime
- 2 Green zucchini
- 14g Cilantro
- 165g Multicoloured pearl couscous
- 30ml Mayonnaise
- 60g Grated aged cheddar
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Eggs • Milk • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
Total Fat
32 g
Saturated Fat
8 g
Sodium
810 mg
Total Carb
76 g
Sugars
8 g
Protein
22 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Quarter the zucchini lengthwise; halve crosswise.
- Medium-dice the radishes.
- Zest and juice the lime.
- Roughly chop the cilantro leaves and stems.
Boil the couscous
- Add the couscous to the pot of boiling water; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent clumping; season with the lime zest, ½ the cilantro and S&P.
Roast the zucchini
- Meanwhile, on a lined sheet pan, toss the zucchini with a drizzle of oil, the spices and S&P.
- Roast, flipping halfway, 7 to 9 min., until browned and tender.
- Top with the cheese and switch the oven to broil, 2 to 4 min., until melted and beginning to brown.
Make the radish salad
- Meanwhile, in a medium bowl, combine the radishes, ½ the lime juice, the remaining cilantro, a drizzle of oil and S&P.
Make the dressing & serve
- In a small bowl, combine the mayo, remaining lime juice and S&P.
- Divide the couscous between your bowls.
- Top with the zucchini and radish salad.
- Drizzle with the dressing. Bon appétit!
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