Healthier Falafel with Coriander Couscous

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15 Ingredients

Number of servings

1/3 bunch silverbeet
1 large brown onion, coarsely chopped
225grams classic falafel
2 cloves garlic, crushed
1 large carrot, thickly sliced
1 red capsicum, coarsely chopped
2 zucchini, coarsely chopped
800grams no-added-salt diced tomatoes
1 cup wholemeal couscous
1 lemon
1/4 bunch coriander, leaves picked, coarsely chopped
1 cup no-fat Greek-style natural yoghurt
2tablespoons pistachio dukkah
1/3 cup flaked almonds, toasted
5milliliter extra virgin olive oil cooking spray

Description

Want to go meat-free? Try this healthier falafel with coriander couscous recipe. The colourful dish has all the right ingredients for a satisfying nutritious meal.

Method

Step 1 of 4

Thickly shred silverbeet. Set aside. Spray falafel with oil. Heat a large non-stick frying pan over medium-high heat. Add falafel and cook, turning, for 2 minutes or until golden. Transfer to a plate.

Step 2 of 4

Spray onion and garlic with oil, then add to pan and cook for 1 minute or until onion softens slightly. Add carrot, capsicum and zucchini and cook, stirring, for 2 minutes or until lightly browned. Stir in tomato and half cup water and bring to the boil. Reduce heat and simmer for 5 minutes or until thickened slightly.

Step 3 of 4

Meanwhile, place couscous in a bowl. Cover with boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Zest lemon and add to couscous. Cut zested lemon into wedges and reserve. Stir couscous with a fork to separate grains. Stir through half of the coriander.

Step 4 of 4

Add silverbeet to pan and cook for 2 minutes or until it wilts. Add falafel and cook for 2 minutes or until heated through. Spoon couscous onto serving plates. Top with falafel, yoghurt and remaining coriander. Sprinkle with dukkah and almonds. Serve with lemon wedges.