Falafel Bites & Roast Veggie Couscous
with Creamy Pesto Yoghurt & Toasted Almonds
What's a quick and easy way to bring a new burst of life to a dish? Add a fresh squeeze of lemon juice and colourful roasted veggies to couscous; it adds an extra hit of flavour with every bite! Teamed with warm falafel bites and pesto yoghurt, this dish is all kinds of yum.
The quantities provided above are averages only.
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
onion
1
beetroot
1 packet
peeled pumpkin pieces
2 clove
garlic
1 bag
baby spinach leaves
1 bunch
parsley
1 packet
flaked almonds
(Contains Almond; )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 tub
falafel bites
1 packet
creamy pesto dressing
(Contains Soy; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
3 tbs
boiling water
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Slice the brown onion into wedges. Cut the beetroot into small chunks. Place the onion, beetroot and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, add the salt and season with pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves and parsley leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a bowl.
In a medium saucepan, melt the butter over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil. Add the couscous. Stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
Use your hands to break each falafel bite into halves (don't worry if they crumble!). When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people). When the oil is hot, cook the falafel, tossing, until deep golden brown, 5-6 minutes. Season with salt and pepper. Transfer to a plate lined with a paper towel.
When the veggies are done, add them to the couscous along with the baby spinach and parsley. Toss to combine. Season to taste. In a small bowl, combine the creamy pesto dressing and Greek-style yoghurt.
Divide the roast veggie couscous and falafel bites between bowls. Top with the creamy pesto yoghurt and sprinkle with the toasted almonds.