Herby Falafel & Tahini Couscous Bowl
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Herby Falafel & Tahini Couscous Bowl

Herby Falafel & Tahini Couscous Bowl

with Feta Salsa & Toasted Almonds

Have a ball with dinner – a ball of lightly spiced chickpeas blended with parsley and coriander, that is! Yep, we’re talking about falafels! With couscous, tahini sauce, flaked almonds and feta salsa, they make a dinner that's got the lot.

Tags:
Veggie
Allergens:
Sesame
•Milk
•Gluten(Wheat)
•Almond

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

2 clove

garlic

1

tomato

1

cucumber

1 bunch

parsley

1 bunch

mint

½

lemon

1 packet

tahini

(Contains Sesame; )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten(Wheat); )

1 packet

flaked almonds

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

1 block

feta cheese

(Contains Milk; May be present Tree Nuts. )

1 packet

falafel bites

Not included in your delivery

olive oil

¾ cup

water

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Nutrition Values

/ per serving
Energy (kJ)2330 kJ
Calories0 kcal
Fat33.4 g
of which saturates10.9 g
Carbohydrate51.4 g
of which sugars11.1 g
Dietary Fibre0 g
Protein27.4 g
Cholesterol0 mg
Sodium2140 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

•Lid
•Medium Non-Stick Pan
•Medium Pan

Instructions

Get prepped
1

Finely chop the garlic. Finely chop the tomato and cucumber. Roughly chop the parsley leaves. Pick and roughly chop the mint leaves. Slice the lemon into wedges.

Make the tahini sauce
2

In a small bowl, combine the tahini, Greek-style yoghurt and a generous squeeze of lemon juice, then season with salt and pepper. Set aside. TIP: Taste and add more lemon juice, salt or pepper if you like.

Make the couscous
3

In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook, stirring, until fragrant, 1-2 minutes. 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 is absorbed, 5 minutes. Fluff up with a fork, then stir through the parsley and mint. Set aside, uncovered, to cool slightly.

Make the salsa
4

While the couscous is cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a second small bowl. In a medium bowl, combine the tomato, cucumber and a drizzle of olive oil. Season with salt and pepper, crumble in the feta and stir to combine.

Cook the falafels
5

Use your hands to break each falafel bite into quarters (don't worry if they crumble!). Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the falafel and cook, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel and season with salt and pepper.

Serve up
6

Divide the couscous, falafel and feta salsa between plates. Drizzle with the tahini sauce. Sprinkle with the toasted almonds and serve with any remaining lemon wedges.