Flourish Health & Wellbeing eMag - Latest Edition - Flipbook - Page 35
1. Prepare ingredients
Read through the recipe. Bring a medium
saucepan of salted water to the boil
for the peas. Chop the tomatoes and
cucumbers. Trim and thinly slice the spring
onions. Finely chop the parsley leaves,
discarding the stems. Finely grate the
lemon zest, then juice.
2. Prepare couscous
Put the couscous in a large heatproof
bowl, pour over 330ml (1⅓ cups) boiling
water and cover with a plate. Stand for 5
mins or un琀椀l the water is absorbed. Flu昀昀
the grains with a fork. Season well with
salt and pepper.
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3. Cook peas
Meanwhile, put the almonds in a large
frypan over medium heat. Toast, tossing,
for 3-4 mins un琀椀l evenly golden. Remove
from the pan and allow to cool slightly,
then coarsely chop. Reserve the pan.
Cook the peas in the pan of boiling water
for 2 mins or un琀椀l tender. Drain, then
rinse under cold water.
4. Make dressings
Put 60ml (¼ cup) extra virgin olive oil,
lemon zest and 2 tbs lemon juice in a
bowl, season with salt and pepper and
whisk to combine. For the honey yoghurt,
put the yoghurt and 3 tsp honey in a
bowl, season with salt and pepper and
s琀椀r to combine.
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6
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5. Cook falafels
Heat 1cm oil in the reserved frypan over
medium-high heat. Cook the falafels for
3 mins, turning occasionally, un琀椀l golden.
Remove the falafels from the pan using
a slo琀琀ed spoon or tongs and drain on
paper towel.
6. Get ready to serve
Add the tomato, cucumber, spring
onion, parsley, almonds and peas to the
couscous. Drizzle with the dressing and
toss to combine. Taste, then season with
salt and pepper. Divide the couscous,
falafels and honey yoghurt among bowls
to serve.
