Golden Couscous Falafel Bowls
with Minty Fennel Salad & Tahini Mayo
Cooking time
15 minutes
Servings
2/4
Calories
1460 /serving
Suppertime literally is the golden hour when these vegetarian bowls of plenty appear. Fragrant with turmeric, a base of fluffy couscous showcases the creative contrast between a refreshing fennel, radish and mint salad and warm bites of crisp falafels.
We will send you:
- 100g Radishes
- 1 Fennel bulb
- 1 Lemon
- 14g Mint
- 2g Ground turmeric
- 100g Couscous
- 15ml Tahini
- 60ml Mayonnaise
- 6 Falafels
Contains: Eggs • Sesame • Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Total Fat
91 g
Saturated Fat
40 g
Sodium
1340 mg
Total Carb
85 g
Sugars
26 g
Protein
85 g
Fibre
12 g
Preparation
Cook the couscous
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a large bowl, combine the couscous, turmeric, boiling water and S&P.
- Cover and let sit for 5 min. Fluff the couscous.
Mise en place
- Meanwhile, halve and core the fennel bulb lengthwise; slice crosswise.
- Slice the radishes.
- Juice the lemon.
Warm the falafels
- In a medium pan, heat a drizzle of oil on medium.
- Add the falafels and cook, turning often, 4 to 6 min., until warmed through.
Make the salad
- Meanwhile, pick the mint leaves off the stems; chop the leaves.
- In a medium bowl, combine the fennel, radishes, mint, ⅔ of the lemon juice, a drizzle of oil and S&P.
Make the tahini mayo
- In a small bowl, combine the tahini, mayo, remaining lemon juice and S&P.
Plate your dish
- Divide the couscous between your bowls.
- Top with the salad and falafels.
- Drizzle with the tahini mayo. Bon appétit!
