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Spinach Falafel & Pearl Couscous

Spinach Falafel & Pearl Couscous

with Roasted Eggplant & Lemon Hummus Sauce

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Dive into this colourful bowl of goodness and get ready for a medley of flavour. With morsels of spinach falafel plus a colourful variety of roasted veggies all tossed together with tender pearl couscous, this is a magical meal that will show you falafel in a whole new way!

Allergens:Tree NutsGlutenSesame

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

red capsicum

1 unit

baby eggplant

2 clove

garlic

1 bag

baby spinach leaves

1 unit

lemon

1 bag

parsley

1 packet

flaked almonds

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

1 packet

pearl couscous

(ContainsGlutenMay be present Milk, Peanuts, Sesame, Soy, Tree Nuts, Sulphites)

1 tub

hummus

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

1 tub

spinach falafel

(May be present Sesame, Egg)

Not included in your delivery

olive oil

1.25 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2580 kJ
Fat45.5 g
of which saturates4.6 g
Carbohydrate49.1 g
of which sugars9.6 g
Dietary Fibre0 g
Protein18.8 g
Cholesterol0 mg
Sodium1420 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Medium Non-Stick Pan
Small Bowl
Medium Bowl
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the red capsicum and baby eggplant into 2cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time. Place the vegetables, a generous pinch of salt and pepper and a drizzle of olive oil onto the oven tray lined with baking paper. Toss to coat, then roast for 25 minutes, or until tender. Finely chop the garlic (or use a garlic press). Add the garlic to the tray, toss to coat then roast for a further 5 minutes or until fragrant.

2

While the veggies are roasting, roughly chop the baby spinach leaves. Juice the lemon to get 2 tsp for 2 people / 1 tbs for 4 people then cut the remaining lemon into wedges. Roughly chop the parsley. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast for 2-3 minutes, or until golden. Transfer to a small bowl.

3

Heat a medium saucepan over a medium-high heat with a drizzle of olive oil and the pearl couscous. Cook, stirring occasionally, for 1-2 minutes or until golden and toasted. Add the water and a generous pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, for 10-12 minutes or until the couscous is tender and the water has been absorbed. Transfer to a medium bowl. TIP: Pearl couscous has a firm, slightly chewy texture.

4

While the couscous is cooking, combine the hummus, lemon juice, a dash of water and a pinch of salt and pepper in a small bowl and mix to a drizzle consistency. TIP: Add more lemon juice if you like!

5

In a medium bowl, 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 enough oil to coat the base of the pan. Add the falafel pieces (don't forget the crumbs!) and a generous pinch of salt and cook, stirring, for 5-6 minutes, or until golden. Season with pepper. Add the roasted vegetables and baby spinach to the couscous. Toss gently to combine and season with salt and pepper.

6

Divide the pearl couscous and veggies between bowls. Top with the crumbled falafel and drizzle with the lemon hummus sauce. Sprinkle with the parsley and almonds. Serve with lemon wedges.