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Moroccan Couscous with Roasted Vegetables and falafel

Healthshop

Moroccan Couscous with Roasted Vegetables, falafel and vegan cheese

Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

Falafel
1 packet of Orgran falafel mix
1 packet From Basque with love- Moroccan couscous – Apricot and Pistacio
2 cups of water
3 carrots, peeled and cut into 4cm batons
2 beetroots, peeled and cut into 4cm batons
1 cup Red sweet potato, peeled and cut into 4cm baton
1 onion, peeled and sliced into wedges
1 bunch of broccolini
2 tbs olive oil
3 cloves garlic, smashed
Hemp parmesan and mint to taste

Dressing
1 lemon freshly squeezed
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoons garlic, minced
Pinch of dried oregano
Pinch of salt

You can pick up all your ingredients at the Healthshop and The Fruit & Deli Co.

Method

  1. Prepare falafel according to packet directions and set aside.
  2. Prepare couscous according to packet directions and set aside.
  3. Peel and cut the carrots, sweet potato and beetroot into 4 cm batons.
  4. Peel and cut onion into wedges, smash garlic and peel.
  5. Take the tips of the stalks of the broccolini, wash and dry.
  6. Place all the vegetables on a tray and drizzle with olive oil, add salt and pepper to taste.
  7. Cook in a preheated oven at 180c for 20 mins until caramelized.
  8. Meanwhile, add the content of the couscous packet into a bowl and add 2 cups of boiling water and stir with a fork.
  9. Cover and let it sit for 5-10 minutes.
  10. Fluff up couscous with a fork.
  11. Deep fry falafel until golden brown, set aside on absorbent paper.
  12. Serve the couscous on a platter with the roasted vegetables, add the falafel rissoles on top.
  13. Drizzle with lemon vinaigrette and serve with Hemp Parmesan and mint.

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