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Basil falafel salad

Name: Basil falafel salad
Cook time: 25 min
Yield: 4
Cuisine: Eygpt

With pearl couscous, harissa and mint yoghurt

Ready in around 25 mins

RECIPE FACT:

Egypt's fertile Nile Delta has grown wheat for over 5000 years, making it one of the worlds earliest breadbaskets and a cornerstone of North African cuisine.

Nutritional Info:

Energy: 4,192kJ (1,002kcal)
Protein: 23g
Carbohydate: 94g
Sugars: 14g
Fat, total:57g
Saturated:8g
Sodium:1,617mg
Contains:Almonds, Gluten, Hazelnuts, Milk, Pistachios, Sesame, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE PEARL COUSCOUS:
Place a pot over a medium-high heat with a drizzle of oil. Add the seasoned pearl couscous and toast for 1-2 mins, stirring often. Add 4 cups of boiling water, season with salt and bring to the boil. Once boiling, turn the heat to medium-low and cover with a lid. Simmer for 9-11 mins or until all the liquid has been absorbed, stirring occasionally to prevent burning. Once cooked, transfer the couscous to a salad bowl to cool.
2. TO COOK THE FALAFEL:
Place a nonstick frying pan over a medium-high heat with a generous pour of oil. Once hot, add tsp sized dollops of the basil and lime falafel to the pan. Flatten slightly with a spatula and cook for 3-4 mins each side undisturbed - you may need to do this in batches.
3. TO PREPARE THE SALAD:
Cut the grapes in half. Peel the carrots and make ribbons by pulling a peeler the full length of the carrot, rotating after each peel. Add baby cos leaves, carrot ribbons, grapes to the bowl with the couscous. Just before serving, pour over the orange and sumac dressing and toss to combine.
TO SERVE:
Spoon two dollops of hummus on opposite sides of each bowl and spread slightly around the edge with the back of a spoon. Add the salad, arrange the falafel on top, then add small dollops of harissa and mint yoghurt. Finish with a generous sprinkle of pistachio dukkah.