Had to work late and now dinner is running behind schedule? No problem, Chef! Whip up this vegetarian favourite in under 25 minutes. Featuring steamed couscous loaded with tomatoes, cucumber, olives & mint. Topped with golden falafels and a drizzle of red pepper hummus.
Loaded Vegetarian Falafel & Couscous
Loaded Vegetarian Falafel & Couscous
with baby tomatoes, olives, fresh mint & red pepper hummus
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Tomatoes
- Couscous
- Cucumber
- Fresh Mint
- Outcast Falafels
- Pitted Kalamata Olives
- Red Pepper Hummus
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FALAFELS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
JUST BEFORE SERVING
While the couscous is on the go, loosen the hummus with water in 5ml increments until drizzling consistency and season. Prep the veg as specified in the ingredient table. Combine the cooked couscous with the halved tomatoes, the diced cucumber, the halved olives, ½ the chopped mint, a generous drizzle of olive oil, and seasoning.
DINNER IS READY
Bowl up the loaded couscous, top with the golden falafels, and drizzle over the hummus. Garnish with the remaining mint. Well done, Chef!
Couscous - 75ml
Outcast Falafels - 6
Red Pepper Hummus - 50ml
Baby Tomatoes - 80g
Cucumber - 100g
Pitted Kalamata Olives - 25g
Fresh Mint - 3g
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FALAFELS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
JUST BEFORE SERVING
While the couscous is on the go, loosen the hummus with water in 5ml increments until drizzling consistency and season. Prep the veg as specified in the ingredient table. Combine the cooked couscous with the halved tomatoes, the diced cucumber, the halved olives, ½ the chopped mint, a generous drizzle of olive oil, and seasoning.
DINNER IS READY
Bowl up the loaded couscous, top with the golden falafels, and drizzle over the hummus. Garnish with the remaining mint. Well done, Chef!
Couscous - 150ml
Outcast Falafels - 12
Red Pepper Hummus - 100ml
Baby Tomatoes - 160g
Cucumber - 200g
Pitted Kalamata Olives - 50g
Fresh Mint - 5g
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FALAFELS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
JUST BEFORE SERVING
While the couscous is on the go, loosen the hummus with water in 5ml increments until drizzling consistency and season. Prep the veg as specified in the ingredient table. Combine the cooked couscous with the halved tomatoes, the diced cucumber, the halved olives, ½ the chopped mint, a generous drizzle of olive oil, and seasoning.
DINNER IS READY
Bowl up the loaded couscous, top with the golden falafels, and drizzle over the hummus. Garnish with the remaining mint. Well done, Chef!
Couscous - 225ml
Outcast Falafels - 18
Red Pepper Hummus - 150ml
Baby Tomatoes - 240g
Cucumber - 300g
Pitted Kalamata Olives - 75g
Fresh Mint - 8g
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FALAFELS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
JUST BEFORE SERVING
While the couscous is on the go, loosen the hummus with water in 5ml increments until drizzling consistency and season. Prep the veg as specified in the ingredient table. Combine the cooked couscous with the halved tomatoes, the diced cucumber, the halved olives, ½ the chopped mint, a generous drizzle of olive oil, and seasoning.
DINNER IS READY
Bowl up the loaded couscous, top with the golden falafels, and drizzle over the hummus. Garnish with the remaining mint. Well done, Chef!
Couscous - 300ml
Outcast Falafels - 24
Red Pepper Hummus - 200ml
Baby Tomatoes - 320g
Cucumber - 400g
Pitted Kalamata Olives - 100g
Fresh Mint - 10g
Woolies Products in this dish
