Falafel Salad Bowl
with tomato and pearl couscous
The quantities provided above are averages only.
Ingredients
160 grams
Falafel
150 grams
Couscous
(Contains Wheat May be present Egg, Lupin, Mustard, Soya)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
2 sachet(s)
Dried Chilli Flakes
125 grams
Radish
1 sachet(s)
Olives
100 grams
Greek Style Cheese
(Contains Milk)
1 unit(s)
Carrot
1 unit(s)
Lemon
5 grams
Parsley
2 unit(s)
Tomato
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
Drain in a sieve and pop back in the pot. Season to taste with salt and pepper. Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
Trim and quarter the radish.
Roughly chop the olives.
Zest and quarter the lemon.
Trim the carrot, then coarsely grate (no need to peel).
Roughly chop the parsley (stalks and all).
Cut the tomato into 2cm chunks.
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. In a small bowl, mix the chilli flakes with the aioli.
- Divide couscous between bowls.
- Top with falafel, then marinated veggies.
- Sprinkle remaining parsley and remaining Greek style cheese over top.
- Drizzle spicy aioli over top.
- Squeeze a lemon wedge over top, if desired.
