Falafel and Shrimp Couscous
with Blistered Tomatoes, Olives and Feta
This Middle Eastern-inspired couscous bowl is packed with bold flavour in every bite! Tender shrimp, oven-roasted falafel, blistered tomatoes, briny olives, feta, and garlic-tossed carrots come together for a vibrant, satisfying meal that checks every flavour box.
Ingredients: Shrimp • 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Falafel
(Contains: Soy, Wheat May contain traces of: Wheat, Sesame, Soy)
½ cup
Couscous
(Contains: Wheat)
30 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
227 g
Baby Tomatoes
1 unit(s)
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
56 g
Carrot, julienned
½ unit(s)
Lemon
7 g
Parsley
4 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Wheat, Sesame, Soy, Milk, Sulphites, Fish, Crustaceans, Gluten)
3 unit(s)
Radish
285 g
Shrimp
(Contains: Shrimp)
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Butter*
(Contains: Milk)
4.5 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp.
- Cook for 3-4 min, stirring occasionally, until shrimp just turn pink.** Transfer to a plate.
- Return the pan to 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.
- 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, shrimp, 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.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 3-4 min, stirring occasionally, until shrimp just turn pink.** Transfer to a plate. Use the same pan to blister tomatoes.
Top bowls with shrimp.
