Nourishing Falafel, Halloumi & Carrot Couscous Bowl
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Nourishing Falafel, Halloumi & Carrot Couscous Bowl

Nourishing Falafel, Halloumi & Carrot Couscous Bowl

with Garlic Sauce

When a wholesome and nutritious falafel dinner tastes as good as this one, it's easy to do your body a favour. Tuck in and let the refreshing carrot couscous and warm falafel take you to a state of bliss.

Tags:
Veggie
Allergens:
Almond
•Sesame
•Gluten(Wheat)
•Gluten
•Milk

The quantities provided above are averages only.

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 Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2

radish

1

cucumber

2 clove

garlic

1

carrot

1 packet

Slivered Almonds

(Contains Almond; )

1 packet

tahini

(Contains Sesame; )

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten(Wheat); )

1 packet

falafel mix

½ packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

baby leaves

1 packet

Halloumi

(Contains Milk; )

Not included in your delivery

olive oil

20 g

plant-based butter

¾ cup

water

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)4403 kJ
Calories1052 kcal
Fat59.5 g
of which saturates24.3 g
Carbohydrate82.2 g
of which sugars10.6 g
Dietary Fibre20 g
Protein45.1 g
Sodium2418 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

• Thinly slice radish. Thinly slice cucumber into half-moons. Finely chop garlic. Roughly chop hazelnuts. Grate carrot. Cut halloumi into 1cm slices. • In a small bowl, combine garlic dip, a splash of water and a pinch of salt and pepper. Set aside.

2
2

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic, the plantbased butter and half the carrot, stirring, until softened, 2-3 minutes. • Add vegetable stock powder and the water and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.

3
3

• In a medium bowl, combine falafel mix, fine breadcrumbs (see ingredients) and the remaining carrot. • Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate.

4
4

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with the olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.

5
5

• Add baby leaves to the couscous and stir to combine. • In a second medium bowl, combine radish, cucumber, a pinch of salt and a drizzle of white wine vinegar and olive oil.

6
6

• Divide carrot couscous and radish salad between bowls. Top with falafels and halloumi, then drizzle with garlic sauce. • Dollop over plant-based basil pesto. Garnish with hazelnuts to serve. Enjoy!