Mediterranean Falafel & Crisp Tomato Medley
with Onion Couscous & Plant-Based Pesto Aioli
Imagine a bed of couscous infused with an onion and lemon pepper flavour you love, then topped with spinach falafel and a refreshing tomato medley on top. Now you can stop imagining because here it is, ready for you to devour!
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
1 packet
Baby Spinach Leaves
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Lemon Pepper Seasoning
2
Red Radish
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Cashew, Macadamia, Milk, Walnut, Eggs.)
1
Brown Onion
1 packet
Plant-Based Aioli
1 packet
Spinach Falafel
(May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Eggs, Almond, Gluten, Wheat.)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
½ tbs
water (for the sauce)
¾ cup
water
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Thinly slice brown onion (see ingredients) and red radish.
• Roughly chop tomato and baby spinach leaves.
• In a small bowl, combine plant-based aioli, plant-based basil pesto and
the water (for the sauce).
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
Cook onion, stirring, until softened, 4-5 minutes.
• Add lemon pepper seasoning and cook until fragrant, 1 minute.
• Add the water (for the couscous) and salt and bring to the boil.
• Add couscous, 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. Season
to taste with salt and pepper.
• Meanwhile, 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, 4-6 minutes. Transfer to a paper towel-lined plate.
• In a large bowl, combine tomato, radish, spinach, falafels and a drizzle of the
vinegar and olive oil. Season to taste and toss to combine.
• Divide onion couscous between bowls. Top with Mediterranean falafel and
crisp tomato medley. Drizzle over plant-based pesto aioli. Sprinkle over
flaked almonds to serve. Enjoy!
