Falafel Salad Bowl
with tomato and pearl couscous
A bed of popping pearled couscous forms the base of this Middle Eastern-inspired veggie recipe that also features fabulous falafel and gorgeous Greek style cheese.
Tags:
Quick
•Veggie
•Climate Conscious
Allergens:
Wheat
•Egg
•Mustard
•Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
160 grams
Falafel
(May be present: Soya, Cereals containing gluten, Mustard)
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
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3275 kJ
Energy (kcal)783 kcal
Fat36.7 g
of which saturates10.9 g
Carbohydrate87.3 g
of which sugars17.3 g
Dietary Fiber8.1 g
Protein25.5 g
Cholesterol0 mg
Salt7.59 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Grater
•Pot with Lid
Cooking Steps
1
- Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot, off the heat.
- 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.
2
- Trim and quarter the radish.
- Roughly chop the olives. Cut the tomato into 2cm chunks.
- Zest and quarter the lemon.
- Trim the carrot, then coarsely grate (no need to peel). Roughly chop the parsley (stalks and all).
- Toss the carrot, radish and half the parsley with ½ tbsp lemon juice (per 2P), a pinch of lemon zest and ½ tsp sugar (per 2P). Mix together and set aside, continuing to stir frequently.
3
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafel, turning frequently for even cooking, 3-5 mins.
- Meanwhile, in a small bowl, mix the chilli flakes with the aioli.
4
- Mix the couscous with the tomato and olives and divide between bowls.
- Top with falafel then marinated veg and sprinkle the remaining parsley over the top.
- Drizzle over the spicy aioli and finish with a crumbling of Greek style cheese.
- Squeeze a lemon wedge over the top, if desired.
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