Italian Beef & Fennel Ribollita
with Israeli Couscous
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1
Tomato
250 g
Beef Mince
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Fennel Seeds
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
Nutrition Values
Cooking Steps
• Finely chop onion and garlic. Thinly slice carrot into half-moons.
Custom Recipe: If you've added beef mince to your meal, cook beef in the same way as above.
• Add Israeli couscous to the pork and cook, stirring to combine, 1 minute. • Add the water, chicken-style stock powder, tomato paste and garlic & herb seasoning. • Bring to the boil, then reduce heat to a simmer and cook until slightly thickened, 14 minutes.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Meanwhile, roughly chop baby spinach leaves.
• When the ribollita has simmered, add baby spinach and stir through until wilted, 1-2 minutes. Season to taste.
• Divide Italian pork and fennel ribollita between bowls. Enjoy!
