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North African falafel bowl

Name: North African falafel bowl
Cook time: 25 min
Yield: 4

with pearl couscous and lemon whipped feta

Ready in around 25 mins

RECIPE FACT:

Pearl couscous is not a naturally occurring grain but a type of pasta.

Nutritional Info:

Energy: 3225 kjkj (771 Kcal)
Protein: 20 g
Carbohydrate: 72 g
sugars: 15 g
Fat, total: 42 g
saturated: 6 g
Sodium: 1111 mg
Contains: Gluten, Wheat, Almonds, Milk, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

BOIL THE KETTLE.
1. TO COOK THE PEARL COUSCOUS:

Place a pot over a medium-high heat with a drizzle of oil. Add the pearl couscous and toast for 1-2 mins, stirring often. Add 2 1/2 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 BLANCH THE BEANS:

Trim both ends off the green beans, then cut in half and place in a heat-proof bowl. Pour over boiling water from the kettle and leave to blanch for 4-5 mins. Drain in a colander and run under cold water for 10 secs.
3. TO PREPARE THE VEGETABLES AND MAKE THE SALAD:

Peel the carrots and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Pick the mint leaves, discarding the stalks then chop roughly and set aside. Add the green beans, carrot, and mizuna to the salad bowl with the pearl couscous. Just before serving, pour over the apricot harissa dressing, season with salt and pepper then toss to combine.
4. TO COOK THE FALAFEL:

Place a non-stick frying pan over a medium-high heat with 2-3 Tbsp of oil. Once hot, add 24 teaspoon-sized dollops of the 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.
TO SERVE:

Spoon the salad into bowls and top with the falafel. Drizzle with lemon whipped feta and sprinkle with the mint and toasted almonds.