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!
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
flaked almonds(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)
pearl couscous(ContainsGlutenMay be present Milk, Peanuts, Sesame, Soy, Tree Nuts, Sulphites)
hummus(ContainsSesameMay be present Gluten, Milk, Soy, Tree Nuts, Egg, Lupin)
spinach falafel(May be present Sesame, Egg)
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.
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.
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.
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!
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.
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.