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Mediterranean Falafel & Roast Veggie Couscous Bowl

Mediterranean Falafel & Roast Veggie Couscous Bowl

with Dill-Parsley Yoghurt Dressing & Almonds

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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, herby yoghurt dressing, roasted almonds and bright veggies, they make a dinner that's got the lot.

Tags:Veggie
Allergens:GlutenTree NutsEggsMilk

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

1

capsicum

1

red onion

1

courgette

2 clove

garlic

1 sachet

vegetable stock powder

1 packet

couscous

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

1 bunch

parsley

½

lemon

1 packet

roasted almonds

(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)

1 packet

dill & parsley mayonnaise

(ContainsEggs)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

falafel bites

Not included in your delivery

1

Olive Oil

¾ cup

water (for the couscous)

½ tbs

water (for the dressing)

3 tbs

boiling water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3655 kJ
Fat46.7 g
of which saturates5.3 g
Carbohydrate85.1 g
of which sugars16.4 g
Dietary Fibre0 g
Protein30.1 g
Cholesterol0 mg
Sodium1062 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a kettle of water to the boil. Preheat the oven to 240°C/220°C fan-forced. Thinly slice the capsicum into strips. Cut the red onion into 2cm wedges. Cut the courgette into 1cm half-moons. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil, then season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.

2

While the veggies are roasting, finely chop the garlic. In a medium saucepan, heat a generous drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water (for the couscous) and vegetable stock powder and bring to the boil. Add the couscous and another drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

3

While the couscous is cooking, roughly chop the parsley leaves. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the roasted almonds. In a small bowl, combine the dill & parsley mayonnaise, water (for the dressing) and Greek-style yoghurt. Season to taste and set aside.

4

Use your hands to break each falafel bite into halves (don't worry if they crumble!). Heat a large frying pan over a high heat. Add the boiling water (see ingredients) and falafel and cook until the water is evaporated. Once evaporated, add a generous drizzle of olive oil to the falafel and cook, tossing occasionally, until golden, 2 minutes. Transfer to a plate lined with paper towel and season with salt and pepper.

5

While the falafel is cooking add a generous squeeze of lemon juice, the lemon zest, parsley and roasted veggies to the couscous. Toss to combine.

6

Divide the Mediterranean roast veggie couscous between bowls. Top with the falafels. Drizzle over the dill-parsley yoghurt dressing. Garnish with the almonds. Serve with any remaining lemon wedges.