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Spiced Aubergine Pearled Couscous Bowl with Falafel

Spiced Aubergine Pearled Couscous Bowl with Falafel

with cannellini beans and Greek style cheese
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
861 kcal
Protein
: 
39g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Soya
  • May contain traces of allergens
  • Wheat
  • Cereals containing gluten
  • Mustard
Serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Aubergine

150 grams

Couscous

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

5 grams

Parsley

1 pack(s)

Chopped Tomato with Onion & Garlic

100 grams

Greek Style Cheese

(Contains: Milk)

1 sachet(s)

Vegetable Stock

½ sachet(s)

Italian Herbs

1 pack(s)

Cannellini Beans

1 sachet(s)

Honey

1 sachet(s)

Harissa Spice Mix

160 grams

Falafel

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

Not included in your delivery

½ tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

to taste

Butter

Energy (kJ)3603 kJ
Energy (kcal)861 kcal
Fat19.6 g
of which saturates9.7 g
Carbohydrate120.3 g
of which sugars25.9 g
Dietary Fiber27.7 g
Protein39 g
Salt10.8 g
Potassium449.7 mg
Calcium23.5 mg
Iron1.1 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 your delivered box.
•Sieve
•Baking Sheet with Baking Paper
•Pan with Lid

Cooking Steps

Roast the Aubergine
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Trim the aubergine and chop into 2cm pieces. Pop onto a large (lined) baking tray.
  • Toss with, salt, pepper, half the harissa spice and a drizzle of oil. Spread out in a single layer.
  • Roast the aubergine until golden brown and soft, 20-25 mins. Turn the tray halfway through.
  • Add the falafel for the final 8-10 mins.
Cook the Couscous
2
  • Pour 600ml water (per 2P) into a pot, stir in half 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.

Soften the Pepper
3
  • Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
  • Drain and rinse the cannellini beans in a sieve.
  • Roughly chop the parsley (stalks and all).
  • Place a large pan over high heat with a drizzle of oil.
  • Once hot, fry the bell pepper until charred, 5-7 mins. Season with salt and pepper.
Simmer the Stew
4
  • Reduce the heat of the pan to medium-high.
  • Add cannellini beans, chopped tomatoes, half a sachet of Italian herbs (per 2P).
  • Stir in ½ tsp sugar (per 2P), the remaining harissa spice, half the parsley and remaining stock.
  • Cover and simmer for 8-10 mins.
Finishing Touches
5
  • Once simmered, stir in the roasted aubergine, honey and a knob of butter.
  • Season to taste with salt, pepper and sugar. Add a splash of water to loosen the sauce if necessary.
  • Once everything is ready, fluff up the couscous with a fork.
  • Crumble the Greek style cheese into small pieces.
Garnish and Serve
6
  • Serve the stew on a bed of couscous.
  • Top with the crumbled Greek style cheese.
  • Finish with a sprinkling of parsley and a pinch of pepper.
Meal right image

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