[Lunch] Spinach Falafel Couscous Salad
with Creamy Fetta & Almonds
- Gluten
- Wheat
- Almond
- Milk
- May contain traces of allergens
- Soy
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1
Tomato
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Roasted Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Vegetable Stock Pot
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mint
1 packet
Baby Spinach Leaves
Spinach Falafel
1
Lemon
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
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, mint, baby spinach leaves, 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. Enjoy!
