Asparagus and artichoke cous cous salad with falafel
06 August 2019
Ingredients
- olive oil, 1 tbsp
- red capsicum, 1 (diced small)
- asparagus, 1 bunch (diced small)
- minced garlic, 2 tsp
- cous cous, 1 cup (dry)
- vege stock powder, 1 tsp
- sumac, 1 tbsp
- ground cumin, 1 tsp
- brown lentils, 1 can (drained and rinsed)
- spring onions, 4 (diced small)
- jalapenos, pickled, 1/4 cup (diced small)
- artichokes, 1 jar (drained; in brine not oil if counting calories)
- lemon juice, 2 tbsp
- feta, 200 g (I use Australian)
- falafel, 500 g
- natural yoghurt, to taste (or tzatziki, or hommus)
- pita wraps, 4 (optional)
Instructions
- Heat 1 tbsp olive oil in a large pan and add capsicum, asparagus, and garlic. Sauté for about 5 minutes until asparagus is tender.
- Meanwhile, add 1 cup cous cous and spices to a large container with a lid. Dissolve vege stock powder in 1 cup boiled water and add to container. Swill around gently to coat. Place lid on container and leave for 5 minutes or until water is fully absorbed.
- When veges are tender, add lentils, jalapenos, spring onions, and artichokes to the pan. Cook until heated through, then turn off the heat.
- Remove lid from cous cous and stir with a fork. Add vegies, lemon juice, feta, and additional olive oil if desired. Stir to combine.
- Microwave or fry falafel according to package instructions.
- Serve cous cous salad with falafel balls and natural yoghurt (in wraps if desired). Enjoy!