Falafels & Roast Veggie Couscous
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Falafels & Roast Veggie Couscous

Falafels & Roast Veggie Couscous

with Creamy Pesto Dressing & Roasted Almonds

When a wholesome dinner tastes as good as this one, it makes for a splendid night of tucking in. Let the sweet roasted veggies, couscous, crisp falafel and herby pesto dressing take you to a state of bliss.

Tags:
Veggie
•Climate Superstar
Allergens:
Milk
•Gluten(Wheat)
•Gluten
•Almond
•Soy

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

Onion

1

beetroot

1 sachet

Garlic & Herb Seasoning

1 packet

peeled pumpkin pieces

2 clove

garlic

½

carrot

1 packet

baby leaves

1 packet

parsley

1 packet

couscous

(Contains Gluten(Wheat); )

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 packet

roasted almonds

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

1 packet

creamy pesto dressing

(Contains Soy; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¾ cup

water

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Nutrition Values

Energy (kJ)3881 kJ
Fat39.2 g
of which saturates8.6 g
Carbohydrate111 g
of which sugars21.4 g
Dietary Fibre30.2 g
Protein28.6 g
Sodium1642 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

•Baking Paper
•Baking Tray
•Medium Saucepan
•Lid
•Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut onion into wedges. Cut beetroot into 1cm chunks. • Place onion and beetroot on a lined oven tray. Drizzle with olive oil and sprinkle over garlic & herb seasoning. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 15 minutes of cooking time, add peeled pumpkin pieces and roast until tender.

2
2

• While the veggies are roasting, finely chop garlic. Finely grate carrot (see ingredients). Roughly chop baby leaves and parsley leaves.

3
3

• In a medium saucepan, melt the butter over medium-high heat. Add garlic and cook until fragrant, 1 minute. • Add 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.

4
4

• In a medium bowl, combine carrot, falafel mix and fine breadcrumbs (see ingredients). Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate. • In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.

5
5

• Add the roasted veggies, baby leaves and parsley to the couscous. Toss to combine and season to taste.

6
6

• Roughly chop roasted almonds. • Divide roast veggie couscous between bowls. • Top with falafels and drizzle over creamy pesto dressing. Sprinkle with almonds to serve. Enjoy!