Falafel with Raisin Couscous
with Yogurt Mint Dressing
Crispy falafels and a mint and yogurt dressing top this delicious Medi-inspired bowl, while sweet raisins stud a bed of fluffy couscous.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mediterranean Spice Blend
White Wine Vinegar
Sweet Bell Pepper
Vegetable Broth Concentrate
Not included in your delivery
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Remove stem, then cut eggplant into 1/2-inch cubes. Core, then cut pepper into 1/2-inch pieces.Add eggplant, peppers, Mediterranean Spice Blend and 2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 14-16 min.
Strip mint leaves from stems, then roughly chop.Roughly chop spinach.
Add 1 tbsp butter, broth concentrate, 2/3 cup water (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then stir in couscous and raisins.Cover and let stand for 5 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)Fry until golden-brown, 3-4 min per side.
Fluff couscous with a fork, then stir in spinach and half the mint. Season with salt and pepper. Add yogurt, vinegar, remaining mint, 1/2 tsp sugar and 1/2 tbsp water (dbl both for 4ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Divide couscous between plates. Top with roasted veggies and falafel. Spoon mint yogurt dressing over top.