North African-Inspired Falafel and Green Couscous
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North African-Inspired Falafel and Green Couscous

North African-Inspired Falafel and Green Couscous

with Blistered Veggies and Creamy Harissa Sauce

Fresh, vibrant and colourful; this dish is inspired by the flavours of the Moroccan souq! With crunchy falafel, fresh lemony couscous, sweet peppers and a zippy harissa spice drizzle, tonight's meatless dinner is sure to become a new fam fave!


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

Preparation Time35 minutes
Cooking Time


serving amount

8 unit


½ cup


(Contains Wheat)

1 tbsp

Harissa Spice Blend

1 unit


7 g


113 g

Baby Tomatoes

160 g

Sweet Bell Pepper

113 g

Red Onion

4 tbsp

Plant-Based Mayonnaise

(Contains Mustard)

200 g


Not included in your delivery

2.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories770 kcal
Fat44 g
Saturated Fat6 g
Carbohydrate82 g
Sugar15 g
Dietary Fiber15 g
Protein17 g
Cholesterol0 mg
Sodium1220 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.


Large Non-Stick Pan
Measuring Spoons
Paper Towel
Medium Pot
Measuring Cups
Small Bowl


Prep veggies

Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Prick tomatoes with a fork.

Cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then onions, peppers, tomatoes, zucchini and half the Harissa Spice Blend. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook, stirring occasionally, until tomatoes are blistered, 1-2 min.Reduce heat to medium. Cook, stirring occasionally, until veggies are tender-crisp, 3-5 min.Season with salt and pepper. Transfer veggies to a plate, then cover to keep warm.

Cook falafel

Carefully wipe the pan clean with paper towels. Reduce heat to medium. Add 1 tbsp oil to the same pan, then falafel. (NOTE: Don't overcrowd the pan; cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side. Transfer falafel to the same plate as veggies, then cover to keep warm.

Cook couscous

Meanwhile, add 2/3 cup water, 1/8 tsp salt and 1/2 tbsp oil (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.

Prep and make sauce

Roughly chop parsley. Zest, then juice lemon. Whisk together mayo, remaining Harissa Spice Blend, half the lemon zest, 1/2 tbsp lemon juice and 1 tbsp water (dbl both for 4 ppl) in a small bowl. Set aside.

Finish and serve

When couscous is tender, fluff with a fork. Add parsley and 1/2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper, then stir to combine.Stir remaining lemon zest into veggies. Divide couscous between bowls. Top with veggies and falafel. Drizzle harissa sauce over top.