Double Falafel Couscous
with Blistered Tomatoes, Olives and Feta
We're celebrating veggie night with this Middle Eastern-inspired couscous! Packed with oven-roasted falafel, blistered tomatoes, briny olives, feta and garlic-tossed carrots, this dish has checked off every flavour box!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Falafel
(Contains: Soy, Wheat May contain traces of: Wheat, Sesame, Soy)
½ cup
Couscous
(Contains: Wheat)
30 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
227 g
Baby Tomatoes
1 unit(s)
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
56 g
Carrot, julienned
1 unit(s)
Lemon
7 g
Cilantro
4 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
3 unit(s)
Radish
Not included in your delivery
4.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Toss falafel with 1 1/2 tbsp (3 tbsp) oil on an unlined baking sheet.
- Roast in the middle of the oven, flipping halfway through, until golden-brown, 8-10 min.
- Cut radishes into 1/4-inch rounds.
- Roughly chop cilantro.
- Peel, then mince or grate garlic.
- Drain, then roughly chop olives.
- Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
- Meanwhile, whisk together garlic, 2 tbsp (4 tbsp) oil, 1/2 tbsp (1 tbsp) lemon juice and 1/2 tsp (1 tsp) sugar in a large bowl.
- Add carrots, radishes and half the cilantro.
- Season with salt and pepper, then toss to coat. Set aside.
- Add 2/3 cup (1 1/3 cups) water and 1/8 tsp (1/4 tsp) salt to a small pot.
- Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- When couscous is tender, fluff with a fork.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add tomatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Cook, stirring often, until tomatoes blister and soften, 3-4 min. Set aside.
- Add tomatoes, olives, 1/4 tsp (1/2 tsp) lemon zest, 2 tbsp (4 tbsp) butter and half the feta to the pot with couscous. Toss to combine.
- Divide couscous between plates.
- Top with falafel, then marinated veggies.
- Sprinkle remaining cilantro and remaining feta over top.
- Drizzle spicy mayo over top.
- Squeeze a lemon wedge over top, if desired.
If you've opted for double falafel, prepare, cook and plate it in the same way the recipe instructs you to prepare and cook the regular portion of falafel. Work in batches, if necessary.
