Crispy Falafel with Pistachio Couscous
Elevated Dinners, Impressively Easy
Cook, sizzle, mix, serve: Four easy steps to our fastest, freshest weeknight dinner idea yet. Thanks to a few clever time-savers from our chefs, you and yours will be enjoying a flavorful vegetarian feast in just 15 minutes! Sizzle the falafel until golden and crispy. Toast pita with garlic-herb butter, then plate it up with buttery, bouncy pistachio couscous and a crunchy, juicy cucumber-tomato salad with feta and dill. Drizzle it all with creamy garlic sauce and splash with hot sauce for a delightful dinner in a flash!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 ounce
Israeli Couscous
(Contains Wheat)
3 unit
Veggie Stock Concentrate
10 unit
Falafel
1 ounce
Smoky Garlic Herb Sauce
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
¼ ounce
Dill
1 unit
Lemon
½ cup
Feta Cheese
(Contains Milk)
2 unit
Pita Bread
(Contains Sesame, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
½ ounce
Pistachios
(Contains Tree Nuts)
2 teaspoon
Hot Sauce
Not included in your delivery
1 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • In a small pot, bring couscous, stock concentrates, and 1½ cups water (3 cups for 4) to a boil. Once boiling, cover and reduce to a low simmer. TIP: Start with hot water to help the water boil faster. • Cook until tender, 6-8 minutes. Keep covered until ready to serve.
• Meanwhile, halve falafel. • Drizzle oil in a hot pan. Cook falafel until golden and crispy, 2-3 minutes per side.
• While falafel cooks, in a bowl, mix smoky garlic herb sauce and sour cream. • Dice cucumber. Halve tomatoes. Roughly chop dill. Quarter lemon. • In a separate bowl, mix cucumber, tomatoes, dill, feta, 1 TBSP olive oil (2 TBSP for 4), and juice from half the lemon. Taste and season with salt and pepper.
• Toast pitas; spread with half the garlic herb butter. Cut into quarters. • Fluff couscous; stir in pistachios and remaining garlic herb butter. • Divide couscous between plates; serve with falafel, pitas, cucumber salad, and remaining lemon wedges. Drizzle falafel with garlic herb crema and as much hot sauce as you like.
