Falafel and Jeweled Couscous
with Hummus and Spicy Garlic Drizzle- Soy
- Wheat
- Sesame
- Mustard
- Egg
- Sulphites
- Almonds
- Milk
- Sesame
- May contain traces of allergens
- Sulphites
- Tree nuts
- Wheat
- Milk
- Mustard
- Peanuts
- Soy
- Crustaceans
- Egg
- Fish
Couscous flavoured with cumin and tumeric, then studded with almonds and cranberries, is the foundation for this tasty vegetarian meal. Crisp chickpea falafel and a duo of sauces will brighten up your day – and your tastebuds.
Ingredients
150 g
Falafel
(Contains: Sesame, May contain traces of allergens, Soy, Wheat)
½ cup
Couscous
(Contains: Wheat)
1.5 tsp
Cumin-Turmeric Spice Blend
(Contains: Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy, May contain traces of allergens)
28 g
Dried Cranberries
113 g
Spring Mix
1 unit(s)
Mini Cucumber
7 g
Parsley
4 tbsp
Hummus
(Contains: Milk, Mustard, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, May contain traces of allergens, Sesame)
2 tbsp
Spicy Mayo
(Contains: Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Mustard, Egg)
2 tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
28 g
Almonds, sliced
(Contains: Almonds)
1 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tsp
Sugar*
1.25 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice cucumber.
- Add vinegar, 1 tbsp (2 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat, then add cucumbers. Transfer cucumbers, including liquid, to a large bowl. Set aside in the fridge to cool. Rinse out pot.
- Add cumin-turmeric spice blend, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to the same pot used to pickle cucumber. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous and cranberries. Stir to combine.
- Cover and let stand.
- Add almonds to a parchment-lined baking sheet.
- Toast in the middle of the oven, stirring halfway until golden, 2-5 min. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Add falafel and 3/4 tbsp (1 1/2 tbsp) oil to the same baking sheet used to toast almonds. Toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown crisp, 6-9 min.
- While falafel roast, finely chop parsley.
- Peel, then mince or grate garlic.
- Add spicy mayo, garlic, half the parsley and 1 tbsp (2 tbsp) pickling liquid to a small bowl. Stir to mix.
- Fluff couscous with a fork. Season with salt and pepper. Add cranberries, almonds and remaining parsley. Stir to mix.
- Discard all but 1 tbsp (2 tbsp) pickling liquid from cucumbers. Add spring mix and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Divide salad between plates. Top with cousous and falafel.
- Dollop hummus over top.
- Drizzle spicy garlic sauce over top.
