Falafel couscous plate
Serves 4Cooking time:
Less than 15 minutesFavourite flavours: Easy recipesConvenience recipes: four or less
See more recipes in this Week's Woman's Day.
instant couscous, 1½ cups
olive oil, 1 tablespoon
saffron threads, 5
ras el hanout, 1 teaspoon
vegetable stock, just boiled,
falafels, 225g packet
mixed olives, 1 cup
artichoke hearts, 280g jar,
preserved lemon, finely sliced,
parsley, chopped, ½ cup
Greek yoghurt, to serve
- 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.
- 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.
- Saffron is very expensive, but can easily be replaced with ¼ teaspoon turmeric for extra colour.