eCook Meal
Mussels & Mediterranean Couscous
with Danish-style feta
After you taste this dish, Chef, your shellfish side will come out! Because who would want to share a meal made from a bed of couscous dotted with creamy crumblings of feta, fresh herbs & buttery mussels that capture the delicate taste of the ocean. Drizzled in a one-of-a-kind UCOOK creamy sauce.
Serving guide
Choose your portion size.
CRACK ON WITH THE Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CREAMY SEAFOOD SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the pan and place in a bowl. Add the kewpie mayo, the chilli flakes (to taste), the hard cheese, 30ml [60ml]|#7DA0D7 of water, and seasoning. Mix to combine and set aside.
FOR SOME FRESHNESS
Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the Tomatoes, ½ of the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
MOUTHWATERING Mussels
Return the pan to medium-high heat. Place the Mussels in the pan with the lemon juice, a splash of water, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes (don’t worry, they are pre-cooked!). Remove from the heat and set aside.
GET A LOAD OF THIS
When the Couscous is done, toss through the feta, ¾ of the herbs, and the green leaves. Season and set aside.
WELL DONE!
Make a generous bed of the loaded Couscous and top with the cooked mussels. Drizzle over the creamy sauce and garnish with the remaining herbs.
CRACK ON WITH THE Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CREAMY SEAFOOD SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the pan and place in a bowl. Add the kewpie mayo, the chilli flakes (to taste), the hard cheese, 30ml [60ml]|#7DA0D7 of water, and seasoning. Mix to combine and set aside.
FOR SOME FRESHNESS
Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the Tomatoes, ½ of the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
MOUTHWATERING Mussels
Return the pan to medium-high heat. Place the Mussels in the pan with the lemon juice, a splash of water, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes (don’t worry, they are pre-cooked!). Remove from the heat and set aside.
GET A LOAD OF THIS
When the Couscous is done, toss through the feta, ¾ of the herbs, and the green leaves. Season and set aside.
WELL DONE!
Make a generous bed of the loaded Couscous and top with the cooked mussels. Drizzle over the creamy sauce and garnish with the remaining herbs.
CRACK ON WITH THE Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CREAMY SEAFOOD SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the pan and place in a bowl. Add the kewpie mayo, the chilli flakes (to taste), the hard cheese, 90ml [120ml]|#7DA0D7 of water, and seasoning. Mix to combine and set aside.
FOR SOME FRESHNESS
Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the Tomatoes, ½ of the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
MOUTHWATERING Mussels
Return the pan to medium-high heat. Place the Mussels in the pan with the lemon juice, a splash of water, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes (don’t worry, they are pre-cooked!). Remove from the heat and set aside.
GET A LOAD OF THIS
When the Couscous is done, toss through the feta, ¾ of the herbs, and the green leaves. Season and set aside.
WELL DONE!
Make a generous bed of the loaded Couscous and top with the cooked mussels. Drizzle over the creamy sauce and garnish with the remaining herbs.
CRACK ON WITH THE Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CREAMY SEAFOOD SAUCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the pan and place in a bowl. Add the kewpie mayo, the chilli flakes (to taste), the hard cheese, 90ml [120ml]|#7DA0D7 of water, and seasoning. Mix to combine and set aside.
FOR SOME FRESHNESS
Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the Tomatoes, ½ of the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
MOUTHWATERING Mussels
Return the pan to medium-high heat. Place the Mussels in the pan with the lemon juice, a splash of water, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes (don’t worry, they are pre-cooked!). Remove from the heat and set aside.
GET A LOAD OF THIS
When the Couscous is done, toss through the feta, ¾ of the herbs, and the green leaves. Season and set aside.
WELL DONE!
Make a generous bed of the loaded Couscous and top with the cooked mussels. Drizzle over the creamy sauce and garnish with the remaining herbs.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R358.83
for 4 servings · R89.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Tomatoes needs 4Flavourburst™ Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
-
Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
-
Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Mixed Herbs needs 30 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 20% of packR17.00
-
Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Mussels needs 800 gFrozen Uncooked Whole Mussels 700 g 700 g at R179.99 · 1.14× packR205.70
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Kewpie Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mussels & Mediterranean Couscous?
The preparation time for Mussels & Mediterranean Couscous with Danish-style feta is between 20 and 35 minutes.
What is the total time required to make Mussels & Mediterranean Couscous with Danish-style feta?
The total time required to make Mussels & Mediterranean Couscous with Danish-style feta is between 30 and 45 minutes.
How many servings does Mussels & Mediterranean Couscous provide?
4 servings
What are the main ingredients in Mussels & Mediterranean Couscous?
Couscous, Danish-style Feta, Dried Chilli Flakes, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, Kewpie Mayo, Lemon Juice, Mixed Herbs, Mussels, Tomato/es, Tomatoes
What is the nutritional information of Mussels & Mediterranean Couscous?
Calories: 975, Carbs: 59 grams, Fat: grams, Protein: 45.9 grams, Sugar: 7 grams, Salt: 1357 grams
How do I prepare Mussels & Mediterranean Couscous?
WELL DONE!: Make a generous bed of the loaded couscous and top with the cooked mussels. Drizzle over the creamy sauce and garnish with the remaining herbs. GET A LOAD OF THIS: When the couscous is done, toss through the feta, ¾ of the herbs, and the green leaves. Season and set aside. MOUTHWATERING MUSSELS: Return the pan to medium-high heat. Place the mussels in the pan with the lemon juice, a splash of water, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes (don’t worry, they are pre-cooked!). Remove from the heat and set aside. FOR SOME FRESHNESS: Rinse, pick, and roughly chop the mixed herbs. In a bowl, toss together the tomatoes, ½ of the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside. CREAMY SEAFOOD SAUCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the pan and place in a bowl. Add the kewpie mayo, the chilli flakes (to taste), the hard cheese, 30ml [60ml]|#7DA0D7 of water, and seasoning. Mix to combine and set aside. CRACK ON WITH THE COUSCOUS: Boil the kettle. Place the couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
What should be prepared from my kitchen to make Mussels & Mediterranean Couscous?
Couscous, Danish-style Feta, Dried Chilli Flakes, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Leaves, Kewpie Mayo, Lemon Juice, Mixed Herbs, Mussels, Tomato/es, Tomatoes
How many calories does Mussels & Mediterranean Couscous have?
975 calories
How much fat content does Mussels & Mediterranean Couscous have?
grams