Fregola and Olive Bowl
Nutty fregola cooked with green olives, spring greens and chilli jam. This makes a delicious vegan dinner, side dish for a barbecue, or can be made ahead and served cold for lunches.
Start Cooking in Cook Mode
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 litre vegetable stock
- 500 grams fregola
- 340 grams green olives
- 100 grams spring greens
- 1 tablespoon chilli jam
Instructions
- Peel and finely chop the garlic cloves. Pour the oil into a large saucepan and put on a medium heat. Add the garlic, cook for 2 minutes, then pour in the stock.
- Add the fregola, bring to the boil then reduce the heat and simmer for six minutes.
- Add the green olives and spring greens and cook for another 6 minutes, stirring regularly.
- Stir in the chilli jam, then remove from the heat and serve.
Video
Nutrition Facts
Fregola and Olive Bowl
Amount per Serving
Calories
647
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Sodium
2341
mg
102
%
Potassium
409
mg
12
%
Carbohydrates
103
g
34
%
Fiber
8
g
33
%
Sugar
7
g
8
%
Protein
18
g
36
%
Vitamin A
3361
IU
67
%
Vitamin C
24
mg
29
%
Calcium
137
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- If making with giant couscous rather than fregola, you can follow the instructions in the same way. Just check that the couscous is cooked after 12 minutes - if not, add a splash more water and cook for another additional two minutes.
- If you have leftovers, leave to cool completely then store in the fridge for up to 4 days. You can either eat the leftovers cold, or put each portion in the microwave for 3 minutes on high before eating.
