The quantities provided above are averages only.
160 grams
Falafel
2 sachet(s)
Tahini
(Contains Sesame)
1 sachet(s)
Harissa Paste
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Cucumber
40 grams
Salad Leaves
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
120 grams
Bulgur Wheat
(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)
1 sachet(s)
Vegetable Stock
1 unit(s)
Bell Pepper
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
Pour 240ml water (per 2P) for the bulgur wheat into a large pot, stir in the stock and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve. TIP: If you’re in a hurry you can boil the water in your kettle.
Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
In a bowl mix the tahini and harissa paste with a srizzle of oil. Season to taste with salt and pepper. Add a splash of water if required to loosen it.
Place a pan over medium-high heat with a drizzle of oil.
When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.
When the bulgur is cooked mix it well with the bell pepper, cucumber, salad leaves and red wine vinegar with a glug of oil. Season to taste with salt, pepper and sugar.
Divide the couscous salad between plates and top with the falafel. Drizzle over the harissa and tahini dressing.