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Falafel bowl with couscous and mint


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"Falafel bowl with couscous and mint with cucumber, red bell-pepper, and yoghurt thaini-sauce"

Serves 2 people | Prep Time 25 minutes | Cook Time

Why I Love This Recipe

Falafel bowl with couscous and mint with cucumber, red bell-pepper, and yoghurt thaini-sauce


Ingredients You'll Need

Couscous
Cauliflower rice
Red bell pepper
Garlic
Middle-eastern spice mix
Falafel
Tomatoes
Lemon
Fresh parsley
Fresh mint
Yoghurt-tahini sauce
Olive oil
Red wine vinegar
Vegetable broth
Pepper and salt


Directions

Prepare vegetable broth in a pot with 150 grams of couscous and 100 grams of cauliflower rice, cook for 10 minutes, let cool for at least 10 minutes.


In a pan roast 1 bell pepper cut in fine strips, together with 1 clove of garlic finely chopped with a tablespoon of olive oil and the middle eastern spice mix. Cook for approximately 5 minutes. Add the falafel and flatten it with a fork. Cook for approximately 4 minutes.


In a bowl put 2 tomatoes cut into cubes and press the juice of half a lemon on them. Add a tablespoon of red wine vinegar and olive oil. Add the couscous and cauliflower rice. Separately, mix the yogurt-tahini sauce with the parsley and mint finely chopped.


On your plate make a base with the card and tomato base. Add the paprika and falafel on top. Cup half a cucumber into small steps and lay them on the side. Serve with the yogurt sauce.


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