Zesty Falafel Couscous Bowls
with Creamy Fennel-Sumac Slaw
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
Texture fest over here! You’re enjoying mouthfuls of moist and crumbly falafel. You’re digging into fluffy lemon couscous. And you’re alternating them with bites of creamy, crisp, cool slaw, starring finely sliced fennel, scallion and a sprinkling of tangy sumac.
We will send you:
- 1 Scallion
- 1 Lemon
- 1 Fennel bulb
- 6 Falafels
- 100g Couscous
- 30ml Mayonnaise
- 5g Sumac
Contains: Eggs • Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Zester
Total Fat
29 g
Saturated Fat
3 g
Sodium
990 mg
Total Carb
82 g
Sugars
11 g
Protein
19 g
Fibre
19 g
Preparation
Cook the couscous
- Zest and juice the lemon.
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a large bowl, combine the couscous, lemon zest, 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; thinly slice crosswise.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Warm the falafels
- Quarter 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 slaw
- Meanwhile, in a medium bowl, combine the mayo, lemon juice, fennel, white bottom of the scallion and S&P.
Plate your dish
- Divide the couscous between your plates.
- Top with the falafels and slaw.
- Sprinkle the slaw with the sumac.
- Garnish with the green top of the scallion. Bon appétit!
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