Falafel & Couscous
with Creamy Herb Dressing & Onion Chutney
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
Dill
1
Tomato
packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy, Mustard; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1
Baby Broccoli
200 g
Falafel Mix
Nutrition Values
Cooking Steps
Boil a kettle of water Break falafel into halves. Trim baby broccoli Heat a frying pan over high heat with a drizzle of olive oil Cook falafel and baby broccoli with a generous splash of water, tossing, until golden and tender, 4-6 mins Transfer baby broccoli to a plate Add spice blend and a drizzle of olive oil to falafel. Stir until fragrant, 1 min
Meanwhile, add couscous, stock and boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) to a large bowl. Stir to combine Cover and set aside for 5 mins Chop tomato and almonds In a small bowl, combine herb mayo and yoghurt
Add spinach and tomatoto couscous. Stir to combine Plate up couscous, falafel and baby broccoli Spoon over yoghurt dressing. Top with onion chutney and almonds Tear over parsley
