What's a quick and easy way to bring a rich and tasty flavour to a dish? Add our moreish red pesto dressing that adds an extra burst of flavour with every bite! Teamed with warm falafel bites, herby parsley and roasted veggies, this dish is all kinds of yum.
Always refer to the product label for the most accurate ingredient and allergen information.
red pesto(ContainsMilk, Tree Nuts)
vegetable stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
water (for the dressing)
water (for the couscous)
Preheat the oven to 220°C/200°C fan-forced. Cut the capsicum into 2cm chunks. Cut the carrot (unpeeled) into 1cm chunks. Cut the courgette into 2cm half-moons. Place the capsicum, carrot, courgette and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the veggies to size so it cooks in time!
While the veggies are roasting, thinly slice the red onion. Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Use your hands to break each falafel bite into quarters (don't worry if they crumble!). In a small bowl, combine the red pesto, mayonnaise and water (for the dressing). Set aside.
Heat a large frying pan over medium heat with the butter and a drizzle of olive oil. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl.
While the onion is cooking, heat a medium saucepan over a medium heat with a drizzle of olive oil. Add the water (for the couscous) 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. When the couscous is done, stir through the roasted veggies, lemon zest and a squeeze of lemon juice.
While the couscous is cooking, 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 golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season with salt and pepper. Roughly chop the parsley leaves.
Divide the veggie couscous between bowls. Top with the falafel and garlic-sautéed onion. Drizzle over the pesto dressing and garnish with the parsley. Serve with any remaining lemon wedges.