Falafel & Chermoula Coconut Sauce

Name: Falafel & Chermoula Coconut Sauce with Cherry Tomato Couscous Toss & Almonds
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; ½ carrot; 2 clove garlic; ¾ packet water; 1 packet couscous; 1 sachet vegetable stock powder; 1 tub spinach falafel; 1 punnet Snacking Tomatoes; 1 bag mixed leaves; 1 sachet chermoula spice blend; 1 tin coconut milk; 1 tsp brown sugar; 1 packet slivered almonds; 1 bag herbs

with Cherry Tomato Couscous Toss & Almonds

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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.

Tags:

Plant Based

Allergens:

Gluten

•Wheat

•Almond

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Energy (kJ)3277 kJ

Fat40.6 g

of which saturates17.2 g

Carbohydrate73.5 g

of which sugars12.6 g

Protein23.4 g

Sodium1948 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

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.