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Falafel Salad Bowl with Prawns

Falafel Salad Bowl with Prawns

with tomato and pearl couscous
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
819 kcal
Protein
: 
36.2g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Egg
  • Mustard
  • Crustaceans
  • Milk
  • Soya
  • Egg
  • Lupin
  • Mustard
  • May contain traces of allergens
  • Wheat
  • Cereals containing gluten
Serving amount

150 grams

Couscous

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

160 grams

Falafel

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

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

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.
•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.
  • 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.
Garnish and Serve
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.
Meal right image

Explore Similar Recipes

Tomato Recipes
Parsley Recipes
Lemon Recipes
Radish Recipes
Carrot Recipes
Prawn Recipes
Greek Style Cheese Recipes
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