Falafel & Carrot Couscous Bowl
with Plant-Based Basil Pesto & Garlic Sauce
When a wholesome, nutritious dinner tastes as good as this one, it's easy to do your body a favour. Tuck in and let the refreshing salad, warm falafel and moreish plant-based pesto take you to a state of bliss.
Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
tomato
1
cucumber
1
carrot
2 clove
garlic
1 bag
herbs
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
vegetable stock powder
1 packet
falafel mix
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
salad leaves
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
Not included in your delivery
olive oil
20 g
plant-based butter
¾ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Thinly slice the tomato and cucumber into half-moons. Grate the carrot. Finely chop the garlic. Roughly chop the herbs and roasted almonds. In a small bowl, combine the garlic dip, a splash of water and a pinch of salt and pepper. Set aside.
In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic, plant-based butter and 1/2 the carrot, stirring, until softened, 2-3 minutes. Add the vegetable stock powder and the water and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.
In a medium bowl, combine the falafel mix, fine breadcrumbs (see ingredients) and the remaining carrot. Using damp hands, shape heaped tablespoons of the mixture into small balls. Transfer to a plate. You should get 3 falafels per person.
In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over a medium-high heat. Cook the falafels, turning, until browned and cooked through, 5-7 minutes. Transfer to a plate lined with paper towel.
TIP: Cook in batches if your pan is getting crowded!
Add the salad leaves to the couscous and stir to combine. In a medium bowl, combine the tomato, cucumber, herbs, a pinch of salt and a drizzle of white wine vinegar and olive oil.
Divide the carrot couscous and salad between bowls. Top with the falafels and drizzle with the garlic sauce. Dollop over the plant-based basil pesto. Garnish with the almonds to serve.