[Core Lunch] NZ Middle Eastern Falafel Couscous Salad
with Feta Cheese & Almonds
- Milk
- Almond
- Wheat
- Gluten
- Cashew
- Pine nut
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Almond
- Wheat
- Gluten
- Soy
- Sesame
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1
Tomato
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Baby Spinach Leaves
1
Carrot
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten; )
200 g
Falafel Mix
1
Lemon
Nutrition Values
Cooking Steps
• Boil the kettle. Place couscous and vegetable stock powder in a medium heatproof bowl. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• Meanwhile, roughly chop tomato. Finely grate carrot (see ingredients). Zest lemon to get a pinch and slice into wedges. • 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.
• When you're ready to pack your lunch, stir the tomato, baby spinach leaves, lemon zest and a generous squeeze of lemon juice and olive oil through the couscous. Season with a pinch of salt and pepper and divide between two containers. • Top with falafels. Crumble over feta cheese and top with garlic dip and roasted almonds. Refrigerate. Enjoy!
