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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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: Soy, Sesame, Eggs, Gluten, Milk, Wheat, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts.)
1 punnet
Snacking Tomatoes
1 bag
mixed leaves
1 sachet
chermoula spice blend
(May be present: Soy.)
1 tin
coconut milk
1 packet
slivered almonds
(Contains: Almond; May be present: Soy, Sesame, Milk, Peanuts, Tree Nuts.)
1 bag
herbs
Not included in your delivery
olive oil
¾ packet
water
1 tsp
brown sugar
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.
