Tabouli Cous­cous with Falafel

Recipes+ - - Contents -

BUD­GET TIP Use ex­tra pars­ley in­stead of mint

SERVES 4 PREP 15 min­utes COOK 10 min­utes

NU­TRI­TION 2145kJ; 25g fat (10g sat); 17g pro­tein; 43g car­bo­hy­drate; 8g fi­bre a serve COST $3.50 a serve

12 bought falafels Cook­ing oil spray

1¼ cups cous­cous

1¼ cups boil­ing wa­ter 2 tea­spoons finely grated lemon zest, plus 2 ta­ble­spoons lemon juice 4 egg toma­toes, seeded,

finely chopped

½ cup coarsely chopped

flat-leaf pars­ley

½ cup coarsely chopped mint 1 red onion, finely chopped 4 moun­tain bread wraps 200g tub low-fat hum­mus

1 Pre­heat oven to 200ºC/180ºC fan-forced. Place falafels on an oven tray. Spray with oil. Bake for 10 min­utes or un­til heated.

2 Mean­while, place cous­cous in a heat­proof bowl. Stir in the boil­ing wa­ter. Cover with plas­tic food wrap. Set aside for 5 min­utes or un­til liq­uid is ab­sorbed. Us­ing a fork, fluff and sep­a­rate grains. Add the zest, juice, tomato, pars­ley, mint and onion; stir to com­bine.

3 Place wraps on plates. Top with falafels and cous­cous mix­ture. Serve with hum­mus.

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