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.
The quantities provided above are averages only.
Ingredients
160 grams
Falafel
(Contains: Wheat, Cereals containing gluten, Mustard, Soya, May contain traces of allergens)
150 grams
Couscous
(Contains: Soya, Egg, Lupin, Mustard, May contain traces of allergens, Cereals containing gluten, Wheat)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
2 sachet(s)
Dried Chilli Flakes
125 grams
Radish
30 grams
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
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 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.
- 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.
- 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.
- 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.
