We're celebrating veggie night with this Mediterranean-inspired pasta! Packed with oven-roasted falafel, roasted tomatoes, briny olives, feta and garlic-tossed zucchini, we've checked off every flavour box!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Wine Vinegar(ContainsSulphites/Sulfite)
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. While water comes to a boil, peel, then mince or grate the garlic. Cut the zucchini into 1/4-inch rounds. On a parchment-lined baking sheet, toss tomatoes, zucchini and half the garlic with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the top of the oven, stirring halfway through cooking, 20-22 min.
Toss the falafel with 1 tbsp oil (dbl for 4 ppl) on another baking sheet. Roast in the middle of the oven, flipping the falafel halfway through cooking, until golden-brown, 10-12 min.
Roughly chop parsley and cilantro. Roughly chop the olives. Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Add couscous to the large pot of boiling water. Cook, uncovered, until couscous is tender, 6-7 min. When couscous is tender, drain and return to the same pot, off the heat.
Whisk together vinegar, remaining garlic, 2 tbsp oil, 1/2 tbsp lemon juice and 1/2 tsp sugar (dbl all for 4ppl) in a small bowl. Season with salt and pepper.
Add roasted veggies, dressing, cilantro, half the parsley and half the feta to the pot with the couscous. Toss to combine. Divide couscous between plates. Top with the falafel. Sprinkle with the olives, remaining parsley and remaining feta. Squeeze over a lemon wedge, if desired.