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Mediterranean Falafel & Veggie Couscous

Mediterranean Falafel & Veggie Couscous

with Kalamata Olives & Tartare Dressing

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Have a ball with dinner – a ball of lightly spiced chickpeas blended with parsley and coriander, that is! Yep, we’re talking about falafels! With couscous, herby yoghurt dressing and bright veggies, they make a dinner that's got the lot.

Tags:Veggie
Allergens:GlutenEggMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

capsicum

1

red onion

1

zucchini

1 packet

couscous

(ContainsGluten)

1 bunch

parsley

2 clove

garlic

½

lemon

1 packet

kalamata olives

1 tub

spinach falafel

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

1 packet

tartare sauce

(ContainsEgg)

1 cube

vegetable stock

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

2 tsp

water (for the dressing)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3594 kJ
Fat65 g
of which saturates7.2 g
Carbohydrate57.6 g
of which sugars22 g
Protein24.1 g
Sodium2183 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Slice the capsicum into thin strips. Cut the red onion into thick wedges. Slice the zucchini into half-moons. Place the capsicum, red onion and zucchini on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.

2

While the veggies are roasting, add the water (for the couscous) to a medium saucepan, crumble in the 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. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

3

While the couscous is cooking, roughly chop the parsley. Finely chop the garlic. Zest the lemon to get a generous pinch and cut into wedges. Roughly chop the kalamata olives. Heat a generous drizzle of olive oil in a large frying pan over medium-high heat, add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl and set aside to cool.

4

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 olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people). When the oil is hot, cook the falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel.

5

While the falafels are cooking, add a generous squeeze of lemon juice, lemon zest, olives, the roasted veggies and 1/2 the parsley to the couscous. Toss to combine and set aside. Add the tartare sauce, water (for the dressing) and Greek-style yoghurt to the garlic. Stir to combine and season to taste. TIP: Add less olives if you find them too salty!

6

Divide the Mediterranean roast veggie couscous between bowls. Top with the falafels. Drizzle over the tartare dressing. Garnish with the remaining parsley. Serve with the remaining lemon wedges.