HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Falafel & Roast Veggie Couscous Bowl
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.

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion



2 clove


1 sachet

vegetable stock powder

1 packet


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

1 bunch




1 packet

roasted almonds

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

1 packet

dill & parsley mayonnaise


1 packet

Greek-style yoghurt


1 packet

falafel bites

Not included in your delivery


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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.