Falafel & Couscous Bowl

Updated: Aug 20, 2021


Israeli couscous ⭑

The Cool Gardener Falafel ⭑

Eggplant, diced

Pumpkin, peeled and diced ⭑

Baby spinach

Flaked almonds ⭑

Barker's Harissa Sauce ⭑

Aioli ⭑

Olive oil ⭑


Preheat oven to 180°C. Toss pumpkin and eggplant in oil on a lined oven tray, season and bake for 25 minutes or until tender. Meanwhile, bring a pot to boil and cook Israeli couscous as per packet instructions and also cook falafel as per packet instructions. Combine Harissa sauce and aioli together in a small bowl and set aside (1 tablespoon harissa to 1 tablespoon aioli). Add roasted veggies into the pot with the couscous along with spinach then toss gently to combine all ingredients. Divide into portions, add falafel, flaked almonds then drizzle over the harissa aioli. Enjoy!

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