Full of greens, goodness, and flavour with every bite, meet your new favourite veggie meal. A yoghurt-spiked pesto dressing brings all the elements of the dish together, while naturally buttery flaked almonds add that crunch we know you want.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
garlic & herb seasoning
spinach falafel(May be present Sesame, Egg, Gluten, Milk, Soy)
creamy pesto dressing(ContainsMilk, Tree Nuts, Egg)
vegetable stock powder
flaked almonds(ContainsTree NutsMay be present Sesame, Milk, Soy, Peanuts)
brown sugar(May be present Sesame, Gluten, Milk, Soy, Tree Nuts, Peanuts)
Preheat oven to 220°C/200°C fan-forced. Cut capsicum into bite-sized chunks. Cut carrot into small chunks. Thickly slice zucchini into half-moons. Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until tender, 20-25 minutes.
Meanwhile, thinly slice onion. Finely chop garlic. Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Roughly chop leaves from herbs. In a small bowl, combine creamy pesto dressing and Greek-style yoghurt. Set aside.
In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring, until softened, 5-6 minutes. Add garlic and cook until fragrant, 1 minute. Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a second small bowl.
When the veggies have 10 minutes remaining, combine the water and vegetable stock powder in a medium saucepan and bring to the boil. Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. Stir through the roasted veggies and mixed leaves.
While couscous is cooking, wash out frying pan, then return to medium-high heat with some olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people). When oil is hot, cook falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a paper towel-lined plate. Season with salt and pepper.
Divide roast veggie couscous between plates. Top with falafel and some caramelised onion. Drizzle with pesto yoghurt. Garnish with flaked almonds and herbs to serve.