Why call takeout when this falafel couscous plate, packed with European flavours, only takes 10 minutes to put together! You got to try it to believe it.
- 1½ cups instant couscous
- 1 tbsp olive oil
- 5 saffron threads (see tip)
- 1 tsp ras el hanout or ground coriander
- 1½ cups vegetable stock, just boiled
- 225 g packet falafels
- 1 cup mixed olives
- 280 g jar artichoke hearts, drained, halved
- 1 tbsp preserved lemon, finely sliced
- ½ cup parsley, chopped
- Greek yoghurt, to serve
In a large bowl, combine couscous, oil, saffron threads and ras el hanout. Pour stock over. Set aside 5 mins. Fluff with a fork and season to taste.
Meanwhile, heat falafels 1 to 2 mins 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.
TIP: Saffron is rather pricey, but can easily be replaced with ¼ tsp tumeric for extra colour.
Photo: Rob Shaw/Bauer