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

Tags:
Veggie
Spicy
Allergens:
Wheat
Egg
Mustard

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

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

150 g

Falafel

(May contain Sesame)

½ cup

Couscous

(Contains Wheat)

1 tbsp

Harissa Spice Blend

(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)

1 unit(s)

Lemon

7 g

Parsley

113 g

Baby Tomatoes

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 unit(s)

Zucchini

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

¼ tsp

Salt*

1 tbsp

Unsalted Butter*

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Nutrition Values

Calories780 kcal
Fat51 g
Saturated Fat10 g
Carbohydrate71 g
Sugar13 g
Dietary Fiber11 g
Protein15 g
Cholesterol40 mg
Sodium1080 mg
Trans Fat0.4 g
Potassium1050 mg
Calcium175 mg
Iron4.5 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
Medium Pot
Measuring Cups
Zester
Whisk
Small Bowl

Instructions

Prep and cook veggies
1
  • 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.
Cook falafel
2
  • Carefully, wipe 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.
3
  • 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.
Prep parsley and make sauce
4
  • 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 couscous
5
  • 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.
Finish and serve
6
  • Stir remaining lemon zest into veggies.
  • Divide couscous between bowls. Top with veggies and falafel.
  • Drizzle harissa sauce over top.
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