Middle Eastern Falafel Couscous Salad
with Crumbly Cheese & Almonds | Serves 2
- Gluten(Wheat)
- Milk
- Almond
Lunch in less than 15 minutes? We've got you covered with falafels tossed through a couscous salad and topped with crumbly cheese to bring you a lunch full of rich and tasty flavours. Perfect to prep and take anywhere, or to be made on the spot for an instant lunch!
Ingredients
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten(Wheat))
1
tomato
1 bag
mint
1
lemon
1 packet
falafel mix
1 bag
baby spinach leaves
1 packet
Greek salad cheese/feta cheese
(Contains: Milk)
1 packet
roasted almonds
(Contains: Almond)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
¾ cup
boiling water
Nutrition
Utensils
Cooking Steps
Boil the kettle. In a medium bowl, place the couscous and vegetable stock powder. Add 3/4 cup boiling water and stir to combine. Immediately cover with a plate and set aside until water has absorbed, 5 minutes. Fluff up with a fork and set aside.
While the couscous is cooking, roughly chop the tomato. Pick and finely slice the mint leaves. Zest the lemon to get a pinch and slice into wedges. Using damp hands, scoop out heaped tablespoons of the falafel mix and shape into small round balls. Transfer to a plate. You should get 5-6 falafels per person. In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over a medium-high heat. Cook the falafels, turning, until browned and cooked through, 4-6 minutes (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.
When you're ready to pack your lunch, stir the tomato, baby spinach leaves, lemon zest and a generous squeeze of lemon juice through the couscous. Season with a pinch of salt and pepper and divide between two microwavable containers. Sprinkle with the cheese and roasted almonds and top with the falafel. Pack the Greek-style yoghurt and lemon wedges separately. Refrigerate.
When it's time for lunch, heat the couscous salad in the microwave until piping hot, 2-3 minutes. Serve with the Greek-style yoghurt and any remaining lemon wedges.
