Falafel & Lemony Couscous

Name: Falafel & Lemony Couscous with Roast Veggies, Olives & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 capsicum; 1 red onion; 1 zucchini; ¾ cup water; 1 sachet vegetable stock powder; 1 packet couscous; 1 bag parsley; ½ lemon; 1 packet kalamata olives; 1 tub spinach falafel; 1 packet Garlic Sauce; 1 packet Greek-style yoghurt

with Roast Veggies, Olives & Garlic Yoghurt

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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!

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Eggs

•Milk

•Sesame

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

capsicum

red onion

zucchini

1 sachet

vegetable stock powder

1 packet

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 bag

parsley

lemon

1 packet

kalamata olives

1 tub

spinach falafel

(May be present: Soy, Sesame, Eggs, Gluten, Milk, Wheat, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts.)

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

¾ cup

water

Nutritional Values

per serving

Energy (kJ)3220 kJ

Fat56.4 g

of which saturates6.7 g

Carbohydrate56.9 g

of which sugars20.5 g

Protein22.8 g

Sodium2166 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

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.