Falafel & Chermoula Coconut Sauce
with Cherry Tomato Couscous Toss & Almonds
Thanks to our ready-to-cook spinach falafel, this plant-based dish comes together in four simple steps. Cooking the falafel in the pan makes them golden and crisp on the outside, a lovely contrast against the fluffy couscous - which soaks up the creamy sauce like a treat. Sweet cherry tomato and peppery herbs balance out the richness, while the almonds add some extra crunch.
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
½
carrot
2 clove
garlic
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
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 punnet
Snacking Tomatoes
1 bag
mixed leaves
1 sachet
chermoula spice blend
1 tin
coconut milk
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 bag
herbs
Not included in your delivery
olive oil
¾ packet
water
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Grate carrot (see ingredients). Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to boil. Add couscous, stirring to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, cut or tear each spinach falafel into quarters (don't worry if they crumble!). • In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When oil is hot, cook falafels, tossing, until deep golden brown, 5-6 minutes. Transfer to a paper towel-lined plate. • Meanwhile, halve cherry tomatoes. Roughly chop mixed leaves.
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook chermoula spice blend and remaining garlic until fragrant, 1 minute. Stir in coconut milk and the brown sugar and cook, stirring, until slightly thickened, 1-2 minutes. Season with salt and pepper to taste. Set aside. • Add cherry tomatoes and mixed leaves to pan with couscous. Stir to combine. Season to taste.
TIP: Add a splash of water to the sauce if it looks too thick.
• Divide cherry tomato couscous and spinach falafel between bowls. • Spoon over chermoula sauce. • Sprinkle over slivered almonds. Tear over herb leaves to serve.