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Spinach Falafel Couscous Bowl

Spinach Falafel Couscous Bowl

with Fetta Salsa, Tahini Sauce & Almonds

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Have a ball with dinner – a ball of lightly spiced chickpeas blended with spinach and coriander, that is! Yep, we’re talking about falafels! With couscous, tahini sauce, flaked almonds and fetta salsa, they make a dinner that's got the lot.

Tags:Low Calorie
Allergens:Tree NutsSesameGlutenMilk

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

2 clove

garlic

1 unit

tomato

1 unit

cucumber

1 bunch

parsley

1 bunch

mint

1 packet

flaked almonds

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

1 tub

tahini

(ContainsSesameMay be present Milk, Soy, Egg, Gluten, Tree Nuts)

½ unit

lemon

1 packet

couscous

(ContainsGluten)

1 cube

vegetable stock

1 block

fetta cheese

(ContainsMilk)

1 tub

spinach falafel

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

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¾ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2220 kJ
Fat31.2 g
of which saturates10.7 g
Carbohydrate50.7 g
of which sugars10.9 g
Dietary Fibre0 g
Protein26.4 g
Cholesterol0 mg
Sodium2140 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). Cut the tomato and cucumber into 1cm pieces. Pick and roughly chop the mint leaves. Roughly chop the parsley leaves.

2

In a small bowl, combine the tahini, Greek yoghurt, a generous squeeze of lemon juice (see ingredients list) and a pinch of salt and pepper. Cut the remaining lemon into wedges.

TIP: Taste the sauce and add more lemon juice, salt or pepper if you like!

3

In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook, stirring, until fragrant, 1-2 minutes. Add the water 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 mint and parsley. Set aside, uncovered, to cool.

4

While the couscous is cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 3-4 minutes. Transfer to a small bowl and set aside. In a medium bowl, combine the tomato, cucumber, a drizzle of olive oil and a pinch of salt and pepper. Crumble in the fetta and mix to combine.

5

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

6

Divide the couscous, spinach falafel and fetta salsa between bowls and top with the tahini sauce. Sprinkle with the flaked almonds and serve with the lemon wedges.

TIP: For the low-calorie option, omit the almonds.