Falafel and Jeweled Couscous
with Hummus and Spicy Garlic Drizzle
Couscous flavoured with cumin and tumeric, then studded with almonds and cranberries, is the foundation for this tasty vegetarian meal. Crisp chickpea falafel and a duo of sauces will brighten up your day – and your tastebuds.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Falafel
(Contains Soy, Wheat May contain Sesame)
½ cup
Couscous
(Contains Wheat)
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
28 g
Dried Cranberries
113 g
Spring Mix
1 unit(s)
Mini Cucumber
7 g
Parsley
4 tbsp
Hummus
(Contains Sesame May contain Milk, Mustard, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish)
2 tbsp
Spicy Mayo
(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)
2 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
28 g
Almonds, sliced
(Contains Almonds)
1 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1 tsp
Sugar*
1.25 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Thinly slice cucumber.
- Add vinegar, 1 tbsp (2 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat, then add cucumbers. Transfer cucumbers, including liquid, to a large bowl. Set aside in the fridge to cool. Rinse out pot.
- Add cumin-turmeric spice blend, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to the same pot used to pickle cucumber. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous and cranberries. Stir to combine.
- Cover and let stand.
- Add almonds to a parchment-lined baking sheet.
- Toast in the middle of the oven, stirring halfway until golden, 2-5 min. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Add falafel and 3/4 tbsp (1 1/2 tbsp) oil to the same baking sheet used to toast almonds. Toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown crisp, 6-9 min.
- While falafel roast, finely chop parsley.
- Peel, then mince or grate garlic.
- Add spicy mayo, garlic, half the parsley and 1 tbsp (2 tbsp) pickling liquid to a small bowl. Stir to mix.
- Fluff couscous with a fork. Season with salt and pepper. Add cranberries, almonds and remaining parsley. Stir to mix.
- Discard all but 1 tbsp (2 tbsp) pickling liquid from cucumbers. Add spring mix and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Divide salad between plates. Top with cousous and falafel.
- Dollop hummus over top.
- Drizzle spicy garlic sauce over top.