Nourishing Falafel & Carrot Couscous Bowl with Plant-Based Basil Pesto & Garlic Sauce
When a wholesome, nutritious dinner tastes as good as this one, it's easy to do your body a favour. Tuck in and let the refreshing salad, warm falafel and moreish plant-based pesto take you to a state of bliss.
Prep: 35 mins
Cook: 35 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 2 radishes
- 1 cucumber
- 2 garlics
- 1 packet roasted almonds
- 1 carrot
- 1 packet garlic dip
- 20 gr plant-based butter
- 1 packet couscous
- 1 sachet vegetable stock powder
- 0.75 cups water
- 1 packet falafel mix
- 0.5 packets fine breadcrumbs
- 1 bag baby spinach leaves
- 1 white wine vinegar
- 1 packet plant-based basil pesto
- 1 sachet turkish sumac seasoning
- olive oil
- 3 radishes
- 1 cucumber
- 4 garlics
- 2 packets roasted almonds
- 2 carrots
- 1 packet garlic dip
- 40 gr plant-based butter
- 1 packet couscous
- 1 sachet vegetable stock powder
- 1.5 cup water
- 2 packets falafel mix
- 1 packet fine breadcrumbs
- 1 bag baby spinach leaves
- 1 white wine vinegar
- 1 packet plant-based basil pesto
- 2 sachets turkish sumac seasoning
Instructions
- • Thinly slice radish and cucumber into half-moons. Finely chop garlic. Roughly chop roasted almonds. Grate the carrot.
• In a small bowl, combine garlic dip, a splash of water and a pinch of salt and pepper. Set aside. - • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic, the plant-based butter and half the carrot, stirring, until softened, 2-3 minutes.
• Add vegetable stock powder and the water and bring to the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork. - • In a medium bowl, combine falafel mix, fine breadcrumbs (see ingredients), Turkish sumac seasoning and the remaining carrot.
• Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate. - • In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over mediumhigh heat. When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.
TIP: Cook in batches if your pan is getting crowded! - • Add baby spinach leaves to the couscous and stir to combine.
• In a second medium bowl, combine radish, cucumber, a pinch of salt and a drizzle of white wine vinegar and olive oil. - • Divide carrot couscous and radish salad between bowls. Top with falafels and drizzle with garlic sauce.
• Dollop over plant-based basil pesto. Garnish with almonds to serve. Enjoy!