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Falafel & Spiced Roast Veggie Couscous

Falafel & Spiced Roast Veggie Couscous

with Mint Yoghurt

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What's a quick and easy way to bring a new burst of life to a dish? Add a fresh squeeze of lemon juice and colourful roasted veggies to couscous; it adds an extra hit of flavour with every bite! Teamed with warm falafel bites and mint yoghurt, this dish is all kinds of yum.

Tags:Veggie
Allergens:Tree NutsMilkGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

kumara

1

beetroot

1

capsicum

1 sachet

ras el hanout

½

lemon

1 bunch

mint

1 bag

salad leaves

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

vegetable stock powder

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

falafel bites

Not included in your delivery

Olive Oil

¾ cup

water

3 tbs

boiling water

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3358 kJ
Fat34 g
of which saturates9 g
Carbohydrate97.6 g
of which sugars15.2 g
Protein26.5 g
Sodium1039 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Boil a kettle of water. Preheat the oven to 220°C/200°C fan-forced. Cut the kumara and beetroot (both unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the ras el hanout. Season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, zest the lemon to get a pinch, then slice into wedges. Pick and roughly chop the mint leaves. Roughly chop the mixed salad leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. In a medium bowl, combine a generous squeeze of lemon juice, the mint (reserve a pinch for a garnish), Greek-style yoghurt and a drizzle of olive oil. Season to taste and set aside.

3

In a medium saucepan, add the water and vegetable stock powder, then bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork and gently stir through the butter.

4

While the couscous is cooking, use your hands to break each falafel bite into halves (don't worry if they crumble!). Return the frying pan to a high heat. Carefully add the boiling water (see ingredients) and falafel and cook until the water has evaporated. Add a generous drizzle of olive oil to the falafel and cook, tossing, until golden, a further 2 minutes. Transfer to a plate lined with paper towel, then season with salt and pepper.

5

Add the roasted veggies, lemon zest and salad leaves to the couscous. Gently toss to combine and season to taste. TIP: Use as much or little lemon zest as you like depending on taste.

6

Divide the spiced roast veggie couscous between bowls and top with the falafel. Spoon over the mint yoghurt. Garnish with the toasted almonds and reserved mint. Serve with any remaining lemon wedges.