Falafel and Jeweled Couscous
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Falafel and Jeweled Couscous

Falafel and Jeweled Couscous

with Hummus and Spicy Garlic Drizzle

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.

Tags:
Veggie
New
Low CO2
Allergens:
Wheat
Sesame
Mustard
Egg
Almonds
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

150 g

Falafel

(May contain Sesame)

½ cup

Couscous

(Contains Wheat)

1.5 tsp

Cumin-Turmeric Spice Blend

(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

28 g

Dried Cranberries

113 g

Spring Mix

1 unit(s)

Mini Cucumber

7 g

Parsley

4 tbsp

Hummus

(Contains Sesame May contain Milk, Mustard, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish)

2 tbsp

Spicy Mayo

(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

2 tbsp

White Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)

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*

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Nutrition Values

Calories770 kcal
Fat46 g
Saturated Fat9 g
Carbohydrate78 g
Sugar19 g
Dietary Fiber11 g
Protein18 g
Cholesterol25 mg
Sodium780 mg
Trans Fat0.4 g
Potassium800 mg
Calcium225 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Large Bowl
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Small Bowl

Instructions

Pickle cucumber
1
  • 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.
Cook couscous
2
  • 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.
Toast almonds
3
  • 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.
Warm falafel
4
  • 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.
Finish prep
5
  • 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.
Finish and serve
6
  • 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.