Falafel & Lemony Couscous
with Roast Veggies, Olives & Garlic Yoghurt
Thanks to ready-to-cook falafel balls, this is a delicious and drama-free dish. Serve on a bed of fluffy, zesty, and roast veggie-loaded couscous, drizzle with a quick and creamy dressing and meet your new go-to recipe!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
capsicum
1
red onion
1
zucchini
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
parsley
½
lemon
1 packet
kalamata olives
1 tub
spinach falafel
(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Slice the capsicum into thin strips. Cut the red onion into thick wedges. Thickly slice the zucchini into half-moons. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, add the water and vegetable stock powder to a medium saucepan and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, roughly chop the parsley. Zest the lemon to get a generous pinch, then cut into wedges. Roughly chop the kalamata olives.
Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Heat a large frying pan over a medium-high heat with some olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people). When the oil is hot, cook the falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel.
While the falafel is cooking, add the lemon zest, olives, the roasted veggies and 1/2 the parsley to the couscous. Add a generous squeeze of lemon juice, then toss to combine and set aside. In a small bowl, combine the garlic sauce, Greek-style yoghurt and splash of water. Season to taste.
TIP: Add less olives if you find them too salty!
Divide the lemony roast veggie couscous between bowls. Top with the falafel. Drizzle over the garlic-yoghurt dressing. Garnish with the remaining parsley. Serve with any remaining lemon wedges.