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Falafel Couscous

Falafel Couscous

with Roasted Tomatoes, Olives and Feta

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We're celebrating veggie night with this Middle Eastern-inspired pasta! Packed with oven-roasted falafel, roasted tomatoes, briny olives, feta, and garlic-tossed cucumber, we've checked off every flavour box!

Tags:Veggie
Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 unit

Falafel

¾ cup

Pearl Couscous

(ContainsWheat/Blé)

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

227 g

Baby Tomatoes

3 g

Garlic

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

66 g

Mini Cucumber

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 unit

Lemon

7 g

Cilantro

7 g

Parsley

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

4.5 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories920 kcal
Fat61 g
Saturated Fat15 g
Carbohydrate86 g
Sugar10 g
Dietary Fiber12 g
Protein20 g
Cholesterol35 mg
Sodium910 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Parchment Paper
Measuring Cups
Measuring Spoons
Strainer
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add tomatoes and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven, stirring halfway through, 12-14 min.

2

While tomatoes roast, toss falafel with 1 1/2 tbsp oil (dbl for 4 ppl) on another baking sheet. Roast in the middle of the oven, flipping halfway through, until golden-brown, 8-10 min.

3

While falafel bakes, cut cucumber into 1/4-inch rounds. Roughly chop parsley. Roughly chop cilantro. Peel, then mince or grate garlic. Drain, then roughly chop olives. Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

4

Add couscous to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and return couscous to the same pot, off heat.

5

While couscous cooks, whisk together vinegar, garlic, 2 tbsp oil, 1/2 tbsp lemon juice and 1/2 tsp sugar (dbl all for 4 ppl) in a large bowl. Add cucumbers and half the parsley. Season with salt and pepper, then toss to coat.

6

Add tomatoes, 2 tbsp butter (dbl for 4 ppl), cilantro and half the feta to the pot with couscous. Toss to combine. Divide couscous between plates. Top with falafel, then marinated cucumbers. Sprinkle olives, remaining parsley and remaining feta over top. Squeeze over a lemon wedge, if desired.