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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Smoky Garlic Herb Sauce
(Contains Sesame, Wheat)
Garlic Herb Butter
(Contains Tree Nuts)
Not included in your delivery
• 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.