Falafel with Raisin Couscous
with Yogurt Mint Dressing
Crispy falafels and a mint and yogurt dressing top this delicious Medi-inspired bowl, while sweet raisins stud a bed of fluffy couscous.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
8 unit
Falafel
½ cup
Couscous
(Contains Wheat)
100 mL
Greek Yogurt
(Contains Milk)
7 g
Mint
28 g
Sultana Raisins
28 g
Baby Spinach
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
160 g
Sweet Bell Pepper
454 g
Baby Eggplant
1 unit
Vegetable Broth Concentrate
Not included in your delivery
3 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Remove stem, then cut eggplant into 1/2-inch cubes. Core, then cut pepper into 1/2-inch pieces.Add eggplant, peppers, Mediterranean Spice Blend and 2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 14-16 min.
Strip mint leaves from stems, then roughly chop.Roughly chop spinach.
Add 1 tbsp butter, broth concentrate, 2/3 cup water (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then stir in couscous and raisins.Cover and let stand for 5 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)Fry until golden-brown, 3-4 min per side.
Fluff couscous with a fork, then stir in spinach and half the mint. Season with salt and pepper. Add yogurt, vinegar, remaining mint, 1/2 tsp sugar and 1/2 tbsp water (dbl both for 4ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Divide couscous between plates. Top with roasted veggies and falafel. Spoon mint yogurt dressing over top.
