Spinach Falafel Couscous Salad with Creamy Fetta & Almonds
Quick Prep | Ready in 15 | Serves 2
Lunch in less than 15 minutes? We've got you covered with spinach falafels tossed through a couscous salad and topped with creamy fetta to bring you a meal full of rich and tasty flavours. Perfect to prep and take anywhere, or to be made on the spot for an instant lunch!
This recipe is under 650kcal per serving
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
/ Serving 2 people
1 packet
couscous
(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)1 tub
vegetable stock pot
1
tomato
1 bunch
mint
1
lemon
1 tub
spinach falafel
(May be present Sesame, Egg)1 bag
baby spinach leaves
1 packet
fetta cubes
(ContainsMilk)1 packet
roasted almonds
(ContainsTree NutsMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)2 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
olive oil
¾ cup
boiling water
Boil a kettle of water. Add the couscous and vegetable stock pot to a medium bowl. Add 3/4 cup boiling water and stir to combine. Immediately cover with a plate and set aside until water has absorbed, 5 minutes. Fluff up with a fork and set aside.
While the couscous is cooking, roughly chop the tomato. Pick and finely slice the mint leaves. Zest the lemon to get a generous pinch and then slice into wedges. Roughly chop the spinach falafel.
When you're ready to pack your lunch, stir the tomato, baby spinach leaves, mint, lemon zest and a generous squeeze of lemon juice through the couscous. Season with salt and pepper and divide between two microwavable containers. Sprinkle with the fetta and roasted almonds and top with the falafel. Pack the Greek-style yoghurt and lemon wedges separately. Refrigerate.
When it's time for lunch, heat couscous salad in the microwave until piping hot, 2-3 minutes. Serve with the Greek-style yoghurt and any remaining lemon wedges. TIP: Serve the couscous salad cold if you would like!