When a wholesome, nutritious dinner tastes as good as this one, it's easy to do your body a favour. Tuck in and let the sweet roasted veggies, crisp falafel and more-ish pesto dressing take you to a state of bliss.
peeled & chopped pumpkin
baby spinach leaves
flaked almonds(ContainsTree Nuts)
couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
spinach falafel(May be presentSesame, Gluten)
creamy pesto dressing(ContainsTree Nuts, Milk, Egg)
Preheat the oven to 240°C/220°C fan-forced. Slice the brown onion into 2cm wedges. Cut the beetroot (unpeeled) into 1cm chunks. Place the onion, beetroot and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Roughly chop the parsley. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a plate and set aside.
In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. 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.
Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with 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.
When the veggies are done, add them to the saucepan with the garlic couscous, along with the baby spinach and parsley. Toss to combine. Season to taste with salt and pepper. In a small bowl, combine the creamy pesto dressing and Greek yoghurt (see ingredients list).
Divide the roasted veggie couscous between bowls and top with the spinach falafel. Top with a dollop of the creamy pesto yoghurt and sprinkle with the toasted flaked almonds.