everyday recipes

Falafel couscous plate

Falafel couscous plate
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Serving size: Serves 4
Cooking time: Less than 15 minutes
Favourite flavours: Easy recipes
Convenience: four or less

See more recipes in this week's Woman's Day.
INGREDIENTS

instant couscous, 1½ cups
olive oil, 1 tablespoon
saffron threads, 5
ras el hanout, 1 teaspoon
vegetable stock, just boiled,
1½ cups
falafels, 225g packet
mixed olives, 1 cup
artichoke hearts, 280g jar,
drained, halved
preserved lemon, finely sliced,
1 tablespoon
parsley, chopped, ½ cup
Greek yoghurt, to serve
METHOD

  1. In a large bowl, combine couscous, oil, saffron threads and ras el hanout. Pour stock over. Set aside 5 minutes. Fluff with a fork and season to taste.

  2. Meanwhile, heat falafels 1-2 minutes in the microwave on high (100 per cent power) until hot. Tear falafels into a bowl with olives, artichokes, preserved lemon and parsley. Gently toss together and serve on couscous. Top with Greek yoghurt.



TOP TIP
  • Saffron is very expensive, but can easily be replaced with ¼ teaspoon turmeric for extra colour.

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