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Spinach Falafel & Pumpkin Couscous

Spinach Falafel & Pumpkin Couscous

with Creamy Pesto Dressing

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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.

Allergens:Tree NutsMilkGlutenEgg
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 unit

beetroot

1 packet

peeled & chopped pumpkin

2 clove

garlic

1 bag

baby spinach leaves

1 bag

parsley

1 packet

flaked almonds

(ContainsTree Nuts)

1 cube

vegetable stock

1 packet

couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 tub

spinach falafel

(May be presentSesame, Gluten)

1 packet

creamy pesto dressing

(ContainsTree Nuts, Milk, Egg)

½ packet

Greek yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

¾ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2920 kJ
Fat45.4 g
of which saturates8.6 g
Carbohydrate63.5 g
of which sugars20.5 g
Protein24.3 g
Sodium1870 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
Roast the veggies
Roast the veggies
1

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.

GET PREPPED
GET PREPPED
2

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.

MAKE THE GARLIC COUSCOUS
MAKE THE GARLIC COUSCOUS
3

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.

COOK THE FALAFEL
COOK THE FALAFEL
4

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.

BRING IT ALL TOGETHER
BRING IT ALL TOGETHER
5

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).

Serve
Serve
6

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.