Moroccan Falafels with Rose Harissa Couscous

Name: Moroccan Falafels with Rose Harissa Couscous
Cook time: 8 min
Total time: 8 min
Yield: 4 servings
Ingredients: 2 x 180g packs Cauldron Moroccan Falafels; 200g couscous; 250ml hot vegetable stock; 1 tbsp rose harissa; 1 orange; 1 preserved lemon, cut in half and sliced; 100g pomegranate seeds; ½ cucumber, grated; A handful mint leaves, chopped; A handful coriander leaves, chopped; 1 tbsp. coconut yoghurt; ½ tbsp. lemon juice; ¼ tsp rose harissa paste; 1 tsp. dried rose petals; Extra mint leaves; Extra coriander leaves

What a bright idea! Moroccan flavours, vibrant colours, and oh so simple to prepare. Made with Caudron Moroccan Falafels and served with punchy vegetarian couscous. Easy peasy, rose harissa squeasy.

Serves 4

16 mins

Easy

Vegan

498 cals (per serving)

Moroccan falafels served on top of vegetarian couscous topped with pomegranate seeds in a blue bowl and a sauce on the side

Cauldron Vegan Moroccan falafels with pink packaging with a see-through section to display the falafel

Made with our Moroccan Plant-Based Falafels

Low in sat fat

Vegan

High in fibre

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Ingredients:

2 x 180g packs Cauldron Moroccan Falafels

For the rose harissa couscous

200g couscous
250ml hot vegetable stock
1 tbsp rose harissa
1 orange
1 preserved lemon, cut in half and sliced
100g pomegranate seeds
½ cucumber, grated
A handful mint leaves, chopped
A handful coriander leaves, chopped

For the harissa yoghurt

1 tbsp. coconut yoghurt
½ tbsp. lemon juice
¼ tsp rose harissa paste

To serve

1 tsp. dried rose petals
Extra mint leaves
Extra coriander leaves

Our tip

Swap the Cauldron Moroccan Falafels in the recipe for cauldron Middle Eastern Falafels. Try pilau rice in the place of cous cous for another switcheroo!

Method:

For the rose harissa couscous

Place the couscous into a glass bowl. Pour over the vegetable stock, cover with clingfilm and leave to stand for 5 minutes.
Add the rose harissa paste and mix well.
Zest the orange and add to the couscous. Remove the orange skin and discard. Slice the orange into segments and add to the couscous.
Add the remaining ingredients and gently mix.

For the harissa yoghurt

Mix all of the ingredient in a small bowl. Set to one side.

To serve

Cook the Cauldron Moroccan Falafels as per pack instructions.
Spoon the couscous onto a large serving platter. Top with the Cauldron Moroccan Falafels. Drizzle over the rose harrisa yoghurt.
Garnish with dried rose petals, mint and coriander leaves.

Our tip

Swap the Cauldron Moroccan Falafels in the recipe for cauldron Middle Eastern Falafels. Try pilau rice in the place of cous cous for another switcheroo!

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