Vegetarian Falafel & Couscous Salad

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.

Vegetarian Falafel & Couscous Salad

with baby tomatoes, olives, fresh mint & red pepper hummus

4.7

Hands on Time: 15 - 20 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Vegetarian Falafel & Couscous Salad
  1. 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.

  2. 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.

  3. 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.

  4. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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!

Frequently Asked Questions

What is the preparation time for Vegetarian Falafel & Couscous Salad?

The preparation time for Vegetarian Falafel & Couscous Salad with baby tomatoes, olives, fresh mint & red pepper hummus is between 15 and 20 minutes.

What is the total time required to make Vegetarian Falafel & Couscous Salad with baby tomatoes, olives, fresh mint & red pepper hummus?

The total time required to make Vegetarian Falafel & Couscous Salad with baby tomatoes, olives, fresh mint & red pepper hummus is between 20 and 25 minutes.

How many servings does Vegetarian Falafel & Couscous Salad provide?

4 servings

What are the main ingredients in Vegetarian Falafel & Couscous Salad?

Baby Tomatoes, Couscous, Cucumber, Fresh Mint, Outcast Falafels, Pitted Kalamata Olives, Red Pepper Hummus

What is the nutritional information of Vegetarian Falafel & Couscous Salad?

Calories: 499, Carbs: 69 grams, Fat: grams, Protein: 20 grams, Sugar: 7.9 grams, Salt: 1039 grams

How do I prepare Vegetarian Falafel & Couscous Salad?

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!

What should be prepared from my kitchen to make Vegetarian Falafel & Couscous Salad?

Baby Tomatoes, Couscous, Cucumber, Fresh Mint, Outcast Falafels, Pitted Kalamata Olives, Red Pepper Hummus

How many calories does Vegetarian Falafel & Couscous Salad have?

499 calories

How much fat content does Vegetarian Falafel & Couscous Salad have?

grams

Woolies Products in this dish

Photo of Fresh Mint 80 g

Fresh Mint 80 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Fresh Mint 20 g

Fresh Mint 20 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

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