Nourishing Falafel, Haloumi & Carrot Couscous Bowl
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Nourishing Falafel, Haloumi & Carrot Couscous Bowl

Nourishing Falafel, Haloumi & Carrot Couscous Bowl

with Plant-Based Basil Pesto & 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, warm falafel, haloumi and moreish plant-based pesto take you to a state of bliss.

Tags:
Climate Superstar
Allergens:
Gluten(Wheat)
•Gluten
•Milk
•cashews

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 Time
DifficultyEasy

Ingredients

Serving amount

1

cucumber

1

carrot

2 clove

garlic

1 packet

Garlic Dip

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

1 packet

couscous

(Contains Gluten(Wheat); )

1 sachet

vegetable stock powder

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 packet

haloumi/grill cheese

(Contains Milk; )

1 packet

baby leaves

1 packet

Plant-Based Basil Pesto

(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )

2

radish

1 packet

Hazelnuts

1 sachet

Turkish Sumac Seasoning

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)4957 kJ
Fat72.9 g
of which saturates25.4 g
Carbohydrate82.3 g
of which sugars9.8 g
Protein48.2 g
Sodium2668 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

Instructions

1
1

• Thinly slice radish. Thinly slice cucumber into half-moons. Finely chop garlic. Roughly chop hazelnuts. Grate carrot. • 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 plant-based 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), Turkish sumac seasoning 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

• Cut haloumi into 1cm slice. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi 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 haloumi, then drizzle with garlic sauce. • Dollop over plant-based basil pesto. Garnish with almonds to serve. Enjoy!