Falafel Couscous

Name: Falafel Couscous with Blistered Tomatoes, Olives and Feta
Total time: 30 min
Yield: 2
Ingredients: 300 g Falafel; ½ tasse(s) Couscous; 30 g Olives mélangées; 227 g Petites tomates; 1 pièce(s) Gousses d'ail; ¼ tasse(s) Feta, émietté; 56 g Carotte, en juliennes; 1 pièce(s) Citron; 7 g Coriandre; 4 cs Mayo épicée; 3 pièce(s) Radis; 4.5 cs Huile*; ¼ cc Sel*; 0.13 cc Poivre*; 2 cs Beurre non salé*; ½ cc Sucre*

with Blistered Tomatoes, Olives and Feta

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

étiquettes:

Végétarien

Allergènes:

Soja

•Hvede

•Milk

•Egg

•Senf

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson5 minutes

DifficultéMoyen

Ingrédients

quantité par portion

300 g

Falafel

½ tasse(s)

Couscous

30 g

Olives mélangées

227 g

Petites tomates

1 pièce(s)

Gousses d'ail

¼ tasse(s)

Feta, émietté

56 g

Carotte, en juliennes

1 pièce(s)

Citron

7 g

Coriandre

4 cs

Mayo épicée

3 pièce(s)

Radis

Pas inclus dans votre livraison

4.5 cs

Huile*

¼ cc

Sel*

0.13 cc

Poivre*

2 cs

Beurre non salé*

½ cc

Sucre*

Informations nutritionnelles

Énergie (kcal)1260 kcal

Graisses94 g

dont saturés21 g

Glucides96 g

dont sucres17 g

Fibres15 g

Protéines25 g

Cholestérol65 mg

Sel1790 mg

Gras Trans1 g

Potassium1400 mg

Calcium400 mg

Fer6.5 mg

Ustensiles

•Plaque de cuisson

•Zesteur

•Grand bol

•Fouet

•Cuillères à mesurer

•Verre doseur

•Grande poêle antiadhésive

Instructions

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 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.