Harissa Spiced Falafel
with green beans, cherry tomatoes and pearled couscous
Harissa is a staple ingredient in Middle Eastern and North African cuisines. Another staple of this type of cooking? Falafel! Little balls of flavour made using legumes and a special blend of spices.
Tags:
Veggie
•Spicy
•Calorie Smart
•Climate Conscious
Allergens:
Wheat
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Ras-el-Hanout
1 pack(s)
Passata
1 sachet(s)
Harissa Paste
1 unit(s)
Shallot
5 grams
Parsley
125 grams
Cherry Tomatoes
100 grams
Green Beans
1 sachet(s)
Honey
150 grams
Couscous
(Contains: Wheat May be present: Egg, Lupin, Mustard, Soya)
1 sachet(s)
Vegetable Stock
160 grams
Falafel
(May be present: Soya, Cereals containing gluten, Mustard)
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2516 kJ
Energy (kcal)601 kcal
Fat12.4 g
of which saturates1.5 g
Carbohydrate97.1 g
of which sugars25.8 g
Dietary Fiber10.6 g
Protein17.3 g
Cholesterol0 mg
Salt3.24 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
•Pan with Lid
•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 up to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot. 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
- Meanwhile, trim the green beans and then chop into thirds. Halve the cherry tomatoes.
- Halve, peel and chop the shallot into small pieces. Roughly chop the parsley.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.
- Remove from the pan, cover and set aside.
3
- Return the pan to a medium-high heat with a drizzle of oil.
- Once hot, fry green beans, cherry tomatoes and shallot until starting to char, 3-4 mins. Stir in the ras-el-hanout and fry for 1 min.
- Add passata, ½ tsp sugar (per 2P) and 2 tbsp water (per 2P). Cover and simmer until the veg is tender, 4-5 mins.
- To finish, mix through the harissa paste, honey and a knob of butter.
- Add a splash of water to loosen the sauce if you feel it's too thick. Taste and season with salt and pepper.
4
- Mix the parsley into the couscous, fluffing it up as you go.
- Divide the herby couscous between deep plates or bowls.
- Top with the falafel and veg, drizzling over any sauce remaining in the pan.
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