HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFalafel & Spiced Roast Veggie Couscous
Falafel & Spiced Roast Veggie Couscous

Falafel & Spiced Roast Veggie Couscous

with Mint Yoghurt & Toasted Almonds

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What's a quick and easy way to bring a rich and tasty flavour to a dish? Add our moreish red pesto dressing that adds an extra burst of flavour with every bite! Teamed with spinach falafel, crunchy almonds and roasted veggies, this dish is all kinds of yum.

Tags:VeggieUnder 650kcal
Allergens:GlutenTree NutsMilk

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato





1 sachet

ras el hanout

(ContainsGlutenMay be present Sulphites)



1 bunch


1 bag

baby spinach leaves

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

Greek-style yoghurt


1 cube

vegetable stock

1 packet



1 tub

spinach falafel

(May be present Milk, Sesame, Soy, Egg, Gluten)

Not included in your delivery

olive oil

¾ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2534 kJ
Fat27.9 g
of which saturates2.8 g
Carbohydrate72.9 g
of which sugars28.7 g
Dietary Fibre0 g
Protein26.4 g
Cholesterol0 mg
Sodium1812 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and beetroot (both unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Place the sweet potato, beetroot and capsicum on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the ras el hanout, then season with salt and pepper. Toss to coat and bake until tender, 25-30 minutes.


While the veggies are roasting, zest the lemon to get a good pinch, then slice into wedges. Pick and roughly chop the mint leaves. Roughly chop the baby spinach leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Set aside in a small bowl. In a medium bowl, combine a generous squeeze of lemon juice, mint (reserving a pinch for a garnish), Greek yoghurt, a drizzle of olive oil and a pinch of salt.


In a medium saucepan, add the water, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and gently stir through the butter. Set aside uncovered.


While the couscous is cooking, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel.


Add the roasted veggies, lemon zest and spinach to the pan with the couscous. Gently toss to combine and season to taste. TIP: Use as much or little lemon zest as you like depending on your taste preference.


Divide the roast veggie couscous between bowls. Top with the falafel. Spoon over some of the mint yoghurt and serve the rest on the side. Garnish with the flaked almonds and reserved mint. Serve with any remaining lemon wedges.