Falafel Salad Bowl with Prawns
with tomato and pearl couscous
A recipe conveniently customised just to your liking.
Tags:
Eat Me First
•Quick
Allergens:
Cereals containing gluten
•Wheat
•Egg
•Mustard
•Crustaceans
•Milk
•Soya
•Egg
•Lupin
•Mustard
•May contain traces of allergens
•Wheat
•Cereals containing gluten
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
150 grams
Couscous
(Contains: Soya, Egg, Lupin, Mustard, May contain traces of allergens, Cereals containing gluten, Wheat)
160 grams
Falafel
(Contains: Wheat, Cereals containing gluten, Mustard, Soya, May contain traces of allergens)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
5 grams
Parsley
125 grams
Radish
160 grams
Prawns
(Contains: Crustaceans)
1 sachet(s)
Vegetable Stock
2 sachet(s)
Dried Chilli Flakes
1 unit(s)
Lemon
1 unit(s)
Carrot
2 unit(s)
Tomato
100 grams
Greek Style Cheese
(Contains: Milk)
30 grams
Olives
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3427 kJ
Energy (kcal)819 kcal
Fat35.4 g
of which saturates11.7 g
Carbohydrate88.4 g
of which sugars19 g
Dietary Fiber11.4 g
Protein36.2 g
Salt8.8 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.
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.
- Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. Remove once cooked.
- 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 prawns and 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.
