Walnut & Mint Falafel Bowls
with Pomegranate Vinaigrette & Couscous
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
Pomegranate molasses is the cherry on top of these couscous bowls. It makes a tangy red vinaigrette for roasted beets spiced with sumac and warm crispy balls of falafel. Every bite tops up on texture from hummus, walnuts and fresh mint.
We will send you:
- 1 Lemon
- 14g Mint
- 225g Red beets
- 100g Couscous
- 25g Chopped walnuts
- 6 Falafels
- 15ml Pomegranate molasses
- 5g Sumac
- 60g Hummus
Contains: Sesame • Walnuts • Wheat
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Total Fat
38 g
Saturated Fat
4 g
Sodium
980 mg
Total Carb
89 g
Sugars
17 g
Protein
22 g
Fibre
18 g
Preparation
Roast the beets & 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.
- Peel and halve the beets; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the sumac and S&P.
- Roast, 10 min., until beginning to soften.
- Flip, add the falafels and roast, 6 to 8 min., until tender and warmed through.
Cook the couscous
- Meanwhile, pick the mint leaves off the stems; roughly chop the leaves.
- In a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous and add ½ the mint and S&P.
Make the vinaigrette
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- In a small bowl, combine the pomegranate molasses, lemon juice, remaining sumac, 1 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the couscous between your bowls.
- Top with the beets, falafels and hummus.
- Drizzle with the vinaigrette.
- Garnish with the walnuts, lemon wedges and remaining mint. Bon appétit!
