Falafel & Carrot Couscous Bowl
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Falafel & Carrot Couscous Bowl

Falafel & Carrot Couscous Bowl

with Plant-Based Basil Pesto & Garlic Sauce

When a wholesome, nutritious dinner tastes as good as this one, it's easy to do your body a favour. Tuck in and let the refreshing salad, warm falafel and moreish plant-based pesto take you to a state of bliss.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Plant Based
Allergens:
Almond
•Gluten(Wheat)
•Gluten
•cashews

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

tomato

1

cucumber

1

carrot

1 bag

herbs

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Garlic Dip

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

couscous

(Contains Gluten(Wheat); )

1 sachet

vegetable stock powder

1 packet

falafel mix

½ packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 bag

salad leaves

1 packet

Plant-Based Basil Pesto

(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )

2 clove

garlic

Not included in your delivery

olive oil

20 g

plant-based butter

¾ cup

water

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3593 kJ
Fat47.6 g
of which saturates8.7 g
Carbohydrate79.2 g
of which sugars8.8 g
Protein26.2 g
Sodium1509 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.

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

Thinly slice tomato and cucumber into half-moons. Finely chop garlic. Roughly chop herbs and roasted almonds. Grate the carrot. In a small bowl, combine garlic dip, a splash of water and a pinch of salt and pepper. Set aside.

2
2

In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic, plant-based butter and 1/2 the carrot, stirring, until softened, 2-3 minutes. Add vegetable stock powder and the water and bring to the boil. Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

3
3

In a medium bowl, combine falafel mix, fine breadcrumbs (see ingredients) and the remaining carrot. Using damp hands, shape heaped tablespoons of the mixture into small balls (3 falafels per person). Transfer to a plate.

4
4

In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. Cook falafels, turning, until browned and cooked through, 5-7 minutes. Transfer to a paper towel-lined plate.

TIP: Cook in batches if your pan is getting crowded!

5
5

Add salad leaves to the couscous and stir to combine. In a medium bowl, combine tomato, cucumber, herbs, a pinch of salt and a drizzle of white wine vinegar and olive oil.

6
6

Divide carrot couscous and salad between bowls. Top with falafels and drizzle with garlic sauce. Dollop over plant-based basil pesto. Garnish with almonds to serve.