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Falafel Couscous
Falafel Couscous

Falafel Couscous

with Blistered Tomatoes, Olives and Feta

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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!

Ingredients: Baby tomatoes • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, onion, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Moroccan couscous (durum wheat semolina) (wheat) • Radish • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Carrots • Lemon • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Parsley • Garlic.

Tags:
Veggie
•Spicy
•Low CO2
Allergens:
Soy
•Wheat
•Milk
•Egg
•Mustard

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.

Preparation Time30 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

150 g

Falafel

½ cup

Couscous

30 g

Mixed Olives

227 g

Baby Tomatoes

1 unit(s)

Garlic, cloves

¼ cup

Feta Cheese, crumbled

56 g

Carrot, julienned

½ unit(s)

Lemon

7 g

Parsley

4 tbsp

Spicy Mayo

3 unit(s)

Radish

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Butter*

4.5 tbsp

Oil*

0.13 tsp

Pepper*

¼ tsp

Salt*

Nutrition Values

Calories1030 kcal
Fat80 g
Saturated Fat18 g
Carbohydrate67 g
Sugar8 g
Dietary Fiber8 g
Protein16 g
Cholesterol65 mg
Sodium1290 mg
Trans Fat1 g
Potassium700 mg
Calcium175 mg
Iron3 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

•Baking Sheet
•Measuring Spoons
•Strainer
•Zester
•Large Bowl
•Whisk
•Measuring Cups
•Large Non-Stick Pan

Cooking Steps

Roast falafel
1
  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • On an unlined baking sheet, toss falafel with 1 1/2 tbsp (3 tbsp) oil.
  • Roast in the middle of the oven for 8-10 min, flipping halfway through, until golden.
Prep
2
  • Slice radishes into 1/4-inch rounds.
  • Roughly chop parsley.
  • Peel, then mince or grate garlic.
  • Drain, then roughly chop olives.
  • Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
Marinate veggies
3
  • Meanwhile, in a large bowl, whisk together garlic, 2 tbsp (4 tbsp) oil, 1/2 tbsp (1 tbsp) lemon juice and 1/2 tsp (1 tsp) sugar.
  • Add carrots, radishes and half the parsley.
  • Season with salt and pepper, then toss to coat. 
Cook couscous
4
  • To a small pot, add 2/3 cup (1 1/3 cups) water and 1/8 tsp (1/4 tsp) salt.
  • Cover and bring to a boil over high.
  • Once boiling, remove from heat, then add couscous. Stir to combine.
  • Cover and let stand for 5 min.
  • When couscous is tender, fluff with a fork.
Blister tomatoes
5
  • Heat a large non-stick pan over medium-high.
  • When hot, add tomatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
  • Cook for 3-4 min, stirring often, until tomatoes blister and soften. Set aside.
Finish and serve
6
  • To the pot with couscous, add tomatoes, olives, 1/4 tsp (1/2 tsp) lemon zest, 2 tbsp (4 tbsp) butter and half the feta. Toss to combine.
  • Divide couscous between bowls.
  • Top with falafel, then marinated veggies.
  • Sprinkle remaining parsley and remaining feta over top.
  • Drizzle spicy mayo over top.
  • Squeeze a lemon wedge over top, if you like.
Meal right image

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