We're celebrating veggie night with this Middle Eastern-inspired couscous! Packed with oven-roasted falafel, blistered tomatoes, briny olives, feta and garlic-tossed carrots, this dish has checked off every flavour box!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
300 g
Falafel
(May contain Sesame, Soy, Wheat)
½ cup
Couscous
(Contains Wheat)
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
227 g
Baby Tomatoes
1 unit(s)
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains Milk)
56 g
Carrot, julienned
1 unit(s)
Lemon
7 g
Cilantro
4 tbsp
Spicy Mayo
(Contains Egg, Mustard May contain Egg, Soy, Tree nuts, Fish, Crustaceans, Mustard, Sulphites, Sesame, Milk, Wheat, Gluten)
3 unit(s)
Radish
4.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
½ tsp
Sugar*
If you've opted for double falafel, prepare, cook and plate it in the same way the recipe instructs you to prepare and cook the regular portion of falafel. Work in batches, if necessary.