Try this authentic Middle Eastern recipe for a mid-week pick me up. The fragrant spices of the harissa are the perfect match for our Moroccan falafels.
300ml hot vegetable stock (fresh or stock cube)
1 tbsp harissa
½ tbsp lemon juice
1 tbsp extra virgin olive oil
1 tsp sumac
¼ tsp sea salt
¼ tsp ground black pepper
10 sundried tomatoes, roughly chopped
1 red pepper, de-seeded and finely chopped
10g fresh coriander, finely chopped
10 g fresh parsley, finely chopped
For the yoghurt sauce:
5 tbsp Greek yoghurt
1 tbsp lemon juice
1 tbsp water
½ tsp cumin
Salt and pepper to taste
2 packs of Cauldron Moroccan Falafels
1 spring onion, finely sliced
2 tbsp toasted shelled hemp seeds
Place the couscous in a large bowl and cover with the hot vegetable stock. Place a plate or a sheet of foil on top of the bowl and leave for 5 minutes.
Once the stock has been absorbed by the couscous, fluff the grains up with a fork and add the following ingredients: harissa, lemon juice, extra virgin olive oil, sumac, salt, pepper, raisins, sundried tomatoes, red pepper, coriander and parsley. Mix well until combined. Set aside.
Remove the Cauldron Falafels from their packaging and cook according to packet instructions.
To make the yoghurt sauce, combine all ingredients together, mix well and set aside.
To serve, divide the couscous between four bowls, top with the Cauldron Moroccan falafels, drizzle over the yoghurt sauce and garnish with the spring onion and hemp seeds.