FALAFEL WITH OLIVE AND TOMATO COUSCOUS AND TZATZIKI

This light and tasty dish is perfect for a sunny weeknight dinner. Full of fresh flavour, and the Kohkoz Falafel bites make for a speedy protein option.

Prep:
15 minutes
Cook:
15 minutes
Serves:
4

Ingredients

1 pack Alexandra's Olive and Tomato Couscous

1 pack Kohkoz's Falafel (14 pack)

15 grams Fresh mint leaves picked

15 grams Fresh Italian parsley leaves picked

15 grams fresh coriander leaves picked, reserve a few for serving

1 Cucumber halved, deseeded and sliced

2 Truss Tomato, roughly chopped

1 Yellow Capsicum, deseeded and roughly chopped

1 punnet Tzatziki

1 handful Tio Pablo pepitas

Method

Pre-heat oven to 180°C. Heat 30mls olive oil in a medium-sized saucepan. Add contents of bag 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

While the couscous is steaming, place the falafels on an oven-proof tray. Bake in pre-heated oven for 8-10 mins until piping hot

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

Serve the couscous on a plate or bowl, topped with the falafels, a drizzle of tzatziki and a sprinkle of toasted seeds