Roasted Falafel & Za'atar Broccoli
with Orange Couscous & Red Tahini Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
Buh-bye winter greys, you're looking forward to bright sunny spring days. It’s simple to make couscous pop with freshness from sliced orange, while the tahini vinaigrette is zhuzhed with roasted red pepper paste and honey, for an unforgettable falafel platter.
We will send you:
- 200g Broccoli florets
- 1 Orange
- 45ml Apple-tahini vinaigrette
- 7g Honey
- 100g Couscous
- 15ml Ajvar (roasted red pepper spread)
- 6 Falafels
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Sésame • Soya • Blé
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Total Fat
24 g
Saturated Fat
3 g
Sodium
1320 mg
Total Carb
86 g
Sugars
15 g
Protein
21 g
Fibre
16 g
Preparation
Roast the broccoli & warm the falafels
- Preheat the oven to 450°F.
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- On a lined sheet pan, toss the broccoli with a drizzle of oil, ⅔ of the za'atar and S&P.
- Roast, stirring and adding the falafels halfway, 14 to 16 min., until the broccoli is tender and the falafels are warmed through.
Mise en place
- Meanwhile, cut off the top and bottom of the orange; cut away the peel and white pith. Slice crosswise, then chop.
Cook the couscous
- In a large bowl, combine the couscous, remaining za'atar and boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous and add the orange and S&P.
Make the vinaigrette
- In a small bowl, combine the vinaigrette, ajvar, honey and S&P.
Plate your dish
- Divide the couscous between your plates.
- Top with the broccoli and falafels.
- Drizzle with the vinaigrette. Bon appétit!
