Italian Falafel & Couscous Bowl
with Roasted Veggies & Red Pesto Dressing
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.
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.
1
capsicum
1
carrot
1
zucchini
1
red onion
2 clove
garlic
½
lemon
1 tub
spinach falafel
(May be present Sesame, Egg, Gluten, Milk, Soy)1 sachet
red pesto
(ContainsMilk, Tree NutsMay be present Egg)1 packet
mayonnaise
(ContainsEgg)1 packet
flaked almonds
(ContainsTree NutsMay be present Sesame, Milk, Soy, Peanuts)1 cube
vegetable stock
1 packet
couscous
(ContainsGluten)1 bunch
parsley
Not included in your delivery
olive oil
2 tsp
water (for the dressing)
20 g
butter
(ContainsMilk)¾ cup
water (for the couscous)
Preheat the oven to 220°C/200°C fan-forced. Cut the capsicum into bite-sized chunks. Cut the carrot into small chunks. Cut the zucchini into thick half-moons. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, thinly slice the red onion. Finely chop the garlic. Zest the lemon to get a pinch and slice into wedges. Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). In a small bowl, combine the red pesto, mayonnaise and water (for the dressing). Heat a large frying pan over a mediumhigh heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.
Return the frying pan to a medium heat with the butter and a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl.
While the onion is cooking, heat a medium saucepan over a medium heat with a drizzle of olive oil. Add the water (for the couscous) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the roasted veggies, lemon zest and a squeeze of lemon juice.
While the couscous is cooking, return the frying pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the falafels, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season.
Roughly chop the parsley leaves. Divide the couscous between bowls and top with the falafels and cooked onions. Drizzle over the pesto dressing and garnish with the flaked almonds and parsley. Serve with any remaining lemon wedges.