Falafel Salad Bowl with Golden Cheese

Name: Falafel Salad Bowl with Golden Cheese with tomato and pearl couscous
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 160 grams Falafel; 150 grams Couscous; 1 sachet(s) Aioli; 2 sachet(s) Dried Chilli Flakes; 125 grams Radish; 1 sachet(s) Olives; 100 grams Greek Style Cheese; 1 unit(s) Carrot; 1 unit(s) Lemon; 5 grams Parsley; 2 unit(s) Tomato; 1 sachet(s) Vegetable Stock; 200 grams Grilling Cheese; ½ tsp Sugar; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with tomato and pearl couscous

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A recipe conveniently customised just to your liking.

Tags:

Quick

•Veggie

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: Wheat, Cereals containing gluten, Mustard, Soya)

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

200 grams

Grilling Cheese

(Contains: Milk)

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)4567 kJ

Energy (kcal)1092 kcal

Fat61.7 g

of which saturates27.2 g

Carbohydrate89.2 g

of which sugars19.3 g

Dietary Fiber8.2 g

Protein44.5 g

Cholesterol0 mg

Salt9.98 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

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. Chop the cheese into thin slices.
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 (preferably non-stick) over medium-high heat with a drizzle of oil.
When hot, fry the falafel, turning frequently for even cooking, 3-5 mins. Remove once cooked.
Fry the cheese until golden, 2-3 mins each side.
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 golden cheese, falafel and 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.