Falafel Nourish Bowl
Need an easy, delish recipe idea that’s packed with veggies? Look no further than this Falafel Nourish Bowl! Middle Eastern Falafels, baked until crispy then served with pickles, a zesty cucumber yoghurt and a spicy giant couscous salad - a lipsmacking speedy lunch or dinner!
Recipe by @bertiesbite
Made with our Middle Eastern Plant-Based Falafels
Ingredients:
1 pack of Cauldron Middle Eastern Falafels
150g giant couscous
2 tbsp pickled red onion
2 tbsp parsley, finely chopped
1 tbsp dill, finely chopped
2 roasted red peppers, roughly chopped
1 tbsp flaked almonds
½ red onion, sliced
1 bag of rocket
60g feta, crumbled
40g pomegranate seeds
2 tbsp kalamata olives
Dukkah (optional)
For the couscous dressing:
Juice and zest of ½ a lemon
1 tbsp olive oil
1 tbsp harissa paste
For the cucumber yoghurt:
Juice and zest of ½ a lemon
½ large cucumber, grated
1 tbsp fresh mint, finely chopped
70g Greek yoghurt
½ tbsp olive oil
1 garlic clove, minced
Method:
Preheat oven and baking tray to 200°C/ Fan 180°C. Meanwhile, cook your giant couscous to pack instructions.
Place the Cauldron Middle Eastern Falafel on the preheated baking tray and cook for 12 minutes.
To make the cucumber yoghurt - use a tea towel to squeeze the excess juice out of the grated cucumber. Add to a bowl with the Greek yoghurt, olive oil, garlic clove, lemon juice and fresh mint.
To make the dressing – whisk together the lemon juice, olive oil and harissa paste. Add this to the cooked couscous along with the parsley, dill, chopped roasted red peppers and flaked almonds.
Divide the cucumber yoghurt between two bowls, top each with the couscous salad, rocket, kalamata olives and Middle Eastern Falafels. Garnish with pomegranate seeds, crumbled feta, and some crunchy dukkha.
Recipe by @bertiesbite
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