North African-Inspired Falafel and Green Couscous
with Blistered Veggies and Creamy Harissa Sauce
Fresh, vibrant, colourful; this dish is inspired by the flavours of the Moroccan souq! Crunchy falafel, fresh lemony couscous, sweet peppers and a zippy, creamy harissa spice drizzle – tonight's meatless dinner is sure to become a new fam fave!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Falafel
(Contient Soya, Blé Peut contenir Blé, Sésame, Soya)
½ tasse(s)
Couscous
(Contient Blé)
7 g
Mélange d'épices façon harissa
(Peut contenir Oeuf, Soya, Moutarde, Lait, Sulfites, Poisson, Blé, Sésame, Triticale)
1 pièce(s)
Citron
7 g
Persil
113 g
Petites tomates
1 pièce(s)
Poivron
1 pièce(s)
Oignon rouge
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Courgette
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Poivre*
¼ cc
Sel*
1 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
Instructions
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Prick tomatoes with a fork.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then onions, peppers, tomatoes, zucchini and half the Harissa Spice Blend. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook, stirring occasionally, until peppers are tender-crisp and tomatoes are blistered, 4-6 min.
- Season with salt and pepper. Transfer veggies to a plate, then cover to keep warm.
- Carefully, wipe pan clean with paper towels.
- Reduce heat to medium.
- Add 1 tbsp oil to the same pan, then falafel. (NOTE: Don't overcrowd the pan; cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)
- Pan-fry until golden-brown, 3-4 min per side.
- Transfer falafel to the same plate as veggies, then cover to keep warm.
- Meanwhile, add 2/3 cup water, 1/8 tsp salt and 1 tbsp butter (dbl all for 4 ppl) to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min.
- Roughly chop parsley.
- Zest, then juice lemon.
- Whisk together mayo, remaining Harissa Spice Blend, half the lemon zest, 1/2 tbsp lemon juice and 1 tbsp water (dbl both for 4 ppl) in a small bowl. Set aside.
- When couscous is tender, fluff with a fork.
- Add parsley and 1/2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper, then stir to combine.
- Stir remaining lemon zest into veggies.
- Divide couscous between bowls. Top with veggies and falafel.
- Drizzle harissa sauce over top.