Herby Lemon Falafel Bowls
with Couscous Tabbouleh
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
Parsley and lemon in all the right places! In 20 minutes, you’ll be sitting down to enjoy a vegetarian spread concocted from nutritious grains, crisped falafels and roasted broccoli. Drizzle it with a creamy mayo sauce, and refuel for a fun evening ahead.
We will send you:
- 14g Parsley
- 1 Head of broccoli
- 1 Lemon
- 30ml Mayonnaise
- 100g Couscous
- 6 Falafels
Contains: Eggs • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Zester
Total Fat
29 g
Saturated Fat
3 g
Sodium
940 mg
Total Carb
76 g
Sugars
6 g
Protein
20 g
Fibre
17 g
Preparation
Start the broccoli
- Preheat the oven to 450°F. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- Cut the broccoli head into bite-size florets.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 7 to 8 min., until beginning to soften.
Cook the couscous
- Meanwhile, in a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous.
Finish the broccoli & warm the falafels
- When the broccoli is beginning to soften, stir and add the falafels.
- Roast, 6 to 8 min., until the broccoli is tender and the falafels are warmed through.
Make the tabbouleh & sauce
- Meanwhile, roughly chop the parsley leaves and stems.
- Zest and quarter the lemon.
- To the bowl of couscous, add the lemon zest, ½ the parsley and S&P; stir well.
- In a small bowl, combine the mayo, juice of up to 2 lemon wedges (double for 4 portions), the remaining parsley and S&P.
Plate your dish
- Divide the tabbouleh between your bowls.
- Top with the broccoli and falafels.
- Drizzle with the sauce.
- Garnish with the remaining lemon wedges. Bon appétit!
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