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Falafel with Tomato and Olive Couscous

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Serve the herbed couscous and chopped vegies on a plate or bowl, topped with the crispy Falafel Bites, a drizzle of Tarator and a sprinkle of toasted pepitas.

Easy and quick Falafel on a bed of steamed couscous which is loaded with herbs and crispy chunks of vegetables is unbeatable

 1 packet of Alamir Bakery Falafel Bites
 Alamir Bakery Tarator
 1 packet of pearl couscous
 small handful, roughly chopped stoneless black olives
 3 tomatoes - roughly chopped
 ½ telegraph cucumber (or 2 lebanese) - halved, deseeded and roughly chopped
 1 yellow capsicum - deseeded and roughly chopped
 15 g mint leaves
 15 g flat leaf parsley
 15 g coriander
 1 handful of toasted pepitas (small pumpkin seeds), optional, or roughly chopped pistachios
1

Pre-heat oven to 180°C.

2

Heat 30mls olive oil in a medium-sized saucepan. Add contents of packet of couscous and stir to coat. Add 2 cups of hot water and 1/2 teaspoon salt. Bring to a boil, cover and simmer for 7 mins, stirring occasionally. While still covered, remove from heat and let sit for a further 7-8 mins to let steam finish cooking.

3

While the couscous is steaming, place the Alamir Bakery Falafel Bites on a baking sheet lined oven-proof tray. Bake in pre-heated oven for 10 mins until piping hot.

4

Transfer couscous to a large mixing bowl and add 1 tablespoon of olive oil, the mint, parsley, coriander, olives, cucumber, tomato and capsicum to the couscous mix and gently mix through.

5

Serve the couscous on a plate or bowl, topped with the Alamir Bakery Falafel Bites, a drizzle of Alamir Bakery Tarator. Garnish with a sprinkle of toasted pepitas or chopped pistachios.

Nutrition Facts

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