5. Felafel Couscous Bowls with Avocado and Herb Sauce

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Step 1

Quarter cherry tomatoes, and chop cucumber into small cubes, scooping out the flesh.

Step 2

Blend avocado, mint, garlic, half the parsley, white wine vinegar, 30ml of olive oil, and 160ml water until smooth. Season with salt and cayenne pepper.

Step 3

Soak couscous in a bowl with 400ml of stock/boiling water, and cover with a plate. Stand for 5 minutes, and fluff grains with a fork.

Step 4

Chop remaining half of the parsley, and add to couscous, as well as tomatoes, cucumber, and 30ml olive oil. Combine.

Step 5

Shallow fry the felafel in the remaining olive oil until golden. Just heat them up for a couple of minutes and get the outsides a little crisp, but not too long nor they’ll get dry.

Step 6

Plate couscous with felafel, and drizzle the avocado and herb sauce. Sprinkle pistachios and serve.