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

North African-Inspired Falafel and Couscous

with Blistered Veggies and Spicy Mayo 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!

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

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

8 unit

Falafel

½ cup

Couscous

(Contains Wheat)

½ tbsp

Harissa Spice Blend

1 unit

Lemon

7 g

Parsley

113 g

Baby Tomatoes

1 unit

Sweet Bell Pepper

1 unit

Red Onion

4 tbsp

Spicy Mayo

(Contains Egg, Mustard)

1 unit

Zucchini

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories820 kcal
Fat51 g
Saturated Fat11 g
Carbohydrate81 g
Sugar16 g
Dietary Fiber12 g
Protein17 g
Cholesterol38 mg
Sodium1370 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

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

Instructions

Prep veggies
1

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
2

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 (use all for 4 ppl). (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook, stirring occasionally, until peppers are tender-crisp and tomatoes are blistered, 4-6 min.Season with salt and pepper. Transfer veggies to a plate, then cover to keep warm.

Cook falafel
3

Carefully wipe the pan clean with paper towels. Reduce heat to medium. 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.) Pan-fry until golden-brown, 3-4 min per side. Transfer to the same plate as veggies, then cover to keep warm.

Cook couscous
4

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

Prep parsley and mix spicy mayo sauce
5

Roughly chop parsley. Zest, then juice lemon. Whisk together spicy mayo, half the lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) water in a small bowl. Set aside.

Finish and serve
6

When couscous is tender, fluff with a fork. Add parsley and 1/2 tbsp (1 tbsp) lemon juice. 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 spicy mayo sauce over top.