North African-Inspired Falafel and Green Couscous
with Blistered Veggies and Creamy Harissa Sauce- Wheat
- Egg
- Mustard
- Milk
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!
Ingredients
8 unit
Falafel
½ cup
Couscous
(Contains: Wheat)
1 tbsp
Harissa Spice Blend
1 unit
Lemon
7 g
Parsley
113 g
Baby Tomatoes
160 g
Sweet Bell Pepper
113 g
Red Onion
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
200 g
Zucchini
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. If you've opted to add chicken breasts, preheat the oven to 425˚F. 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.
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 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.
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.
Meanwhile, add 2/3 cup water, 1/8 tsp salt and 1 tbsp butter (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.
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.
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.
