Falafels & Moroccan Curry Sauce
with Roast Veggie Couscous & Roasted Almonds
Soft and fluffy, that’s how we’re describing this dinner with plump falafels and a couscous that melts in your mouth. Toss through some almonds and veggies to create a bowl of tastiness.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 portion
cauliflower
1
carrot
1
Brown Onion
1 sachet
chermoula spice blend
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
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 box
coconut milk
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Moroccan Curry Paste
Not included in your delivery
olive oil
¾ cup
water (for the couscous)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. • Cut cauliflower (including stalk!) into small florets. Cut 1/2 the carrot into bite-sized chunks. Cut onion into wedges. • Place cauliflower, onion and chopped carrot on a lined oven tray. Sprinkle with chermoula spice blend, drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around edges, 20-25 minutes.
• In a medium saucepan, combine water (for the couscous) and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, grate the remaining carrot. • In a medium bowl, combine grated carrot, falafel mix and fine breadcrumbs (see ingredients). • Using damp hands, roll and press heaped tablespoons of falafel mixture into small balls (4-5 per person). Transfer to a plate.
• In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. • When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.
• Wipe out and return frying pan to medium-high heat, with a drizzle of olive oil. Cook Moroccan curry paste, until fragrant, 1-2 minutes. • Add coconut milk and water(for the sauce) and cook until slightly reduced, 2-3 minutes. Season with salt and pepper. • To the saucepan with couscous, add roasted veggies and baby spinach leaves and stir to combine.
• Roughly chop roasted almonds. • Divide roast veggie couscous and falafels between plates. Top with Moroccan curry sauce. • Garnish with almonds. Enjoy!