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FALAFEL WITH OLIVE AND TOMATO COUSCOUS AND TZATZIKI

FALAFEL WITH OLIVE AND TOMATO COUSCOUS AND TZATZIKI
Prep: 15 minutes
Cook Time: 15 minutes
Serves: 4

Method

Pre-heat oven to 180°C. Heat 30mls olive oil in a medium-sized saucepan. Add contents of bag of couscous and stir to coat. Add 2 cups of hot water and 1/2 teaspoon salt. Bring to a boil, cover and simmer for 7 mins, stirring occasionally.

While still covered, remove from heat and let sit for a further 7-8 mins to let steam finish cooking.

While the couscous is steaming, place the falafels on an oven-proof tray. Bake in pre-heated oven for 8-10 mins until piping hot.

Transfer couscous to a large mixing bowl and add 1 tablespoon of olive oil, the mint, parsley, coriander, cucumber, tomato and capsicum to the couscous mix and gently mix through.

Serve the couscous on a plate or bowl, topped with the falafels, a drizzle of tzatziki and a sprinkle of toasted seeds.

Ingredients

1 pack Alexandra's Olive and Tomato Couscous

1 pack Antoinette's Falafel

15 grams Fresh mint leaves picked

15 grams Fresh Italian parsley leaves picked

15 grams fresh coriander leaves picked, reserve a few for serving

1 Cucumber halved, deseeded and sliced

2 Truss Tomato roughly chopped

1 Yellow Capsicum deseeded and roughly chopped

1 Tzatziki

1 handful Tio Pablo pepitas

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