Couscous, Falafel, Salad

A summery dish to fill up after a busy day.
The couscous was definitely the star of this meal. =)

COUSCOUS;

• couscous
• knob of butter
• water
• 1 small carrot diced
• 1 clove garlic
• 4 asparagus chopped
• 5 cherry tomatoes halved
• 1/2 red onion diced
• 1/2 red pepper chopped
• 5 green olives pitted and chopped
• 2 sun dried tomatoes sliced
• 3 small pickled beetroots sliced
• handful dried curry leaves crushed
• 1 tbsp curry powder
• 1/2 tsp stock

1. Put some couscous in a mixing bowl. Add a knob of vegan butter and boiling water to cover.

2. In a pan fry the diced onions, when beginning to pale add the garlic.

3. Add the pepper, carrots, curry leaves, powder and stock with water to cover.

4. Bring to the boil.

5. Add the chopped tomatoes.

6. When carrots are almost finished add the asparagus. Continue to simmer until carrots are soft.

7. Remove from the heat. Add the olives, sun dried tomatoes, beetroot.

8. Taste, then if happy mix into the couscous.

Serve hot or cold.

BASIC FALAFELS;

• 1 tin chickpeas/ dried chickpeas cooked
• 1/2 tsp tahini paste
• 2 tsp cumin seeds/ powder
• 1 tsp turmeric powder
• 2 cloves garlic
• 1/4 lemons juice
• semolina flour to coat
• water to combine

1. Blend all of the ingredients except the semolina and water.

2. Add water to help blend or create a good consistency. It should be quite thick but entirely combined.

3. Roll into balls and coat in semolina.

4. Fry in a little oil or dry fry until golden brown.