Mediterranean Falafel & Roast Veggie Couscous Bowl
with Dill-Parsley Yoghurt Dressing & 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, herby yoghurt dressing, roasted almonds and bright veggies, they make a dinner that's got the lot.
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Ingredients
1
capsicum
1
onion
1
courgette
2 clove
garlic
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten; )
1 bunch
parsley
½
lemon
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
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
Utensils
Instructions
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.
