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Falafel Salad Bowl with Irish Bacon

Falafel Salad Bowl with Irish Bacon

with tomato and pearl couscous
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
923 kcal
Protein
: 
34.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Egg
  • Mustard
  • Milk
  • Wheat
  • Cereals containing gluten
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

160 grams

Falafel

(May be present: Wheat, Cereals containing gluten, Mustard, Soya)

150 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

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

100 grams

Irish Bacon Lardons

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3864 kJ
Energy (kcal)923 kcal
Fat48.5 g
of which saturates16.1 g
Carbohydrate85.6 g
of which sugars16.3 g
Dietary Fiber13.9 g
Protein34.5 g
Salt9.3 g
Potassium365.2 mg
Calcium31.5 mg
Iron0.5 mg
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.
•Zester
•Sieve
•Grater
•Pot with Lid

Cooking steps

Cook the Couscous
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.

Marinate the Veg
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.
Fry the Falafel
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Fry the bacon for 5-7 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
  • Add the falafel, turning frequently for even cooking, for the final 3-5 mins. 
  • Meanwhile, in a small bowl, mix the chilli flakes with the aioli.
Garnish and Serve
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.
Meal right image

Explore Similar Recipes

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