These falafel couscous bowls are bursting with Moroccan flavours!
About blogging. Sometimes my head simply explodes with ideas and recipes. Other times I just sit and stare, hoping for inspiration. And some days, I just cook myself a “what’s in my fridge meal”, thinking this is actually pretty good. Then rush to my computer to write it all down for you. And that’s how this recipe was born.
I love bowls! So comforting and pleasing. And when I say bowls, I mean bowls packed with flavours and textures. No boring food in my house.
The bowls start with a Moroccan couscous salad, packed with raisins, pistachios, mint and preserved lemons. Sweet, refreshing, tangy and salty, so much flavour!
Falafel. Cause we all love falafel, agree?! Yes, you do. I like to make ‘em in big batches and then add them to bowls, wraps, pasta,… Sharing some more falafel inspiration, just to keep you going.
Then I like to pile up my bowls with healthy veggies. Avocado, cause a bowl simply can’t exist without some creamy avocado. And cucumbers, for the refreshing crunch we love. Of course, feel free to use any veggies you have on hand.
To keep it simple, just drizzle the bowls with tahini. The art of simplicity!
These Moroccan couscous – falafel bowls are perfect for busy days and meal prepping. They make a healthy and nourishing meal, bursting with flavour.
Falafel your day!
Like this recipe? Sure you’ll love these too!
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Moroccan Couscous – Falafel Bowls
vegan, gluten free option, soy free
Makes 4 bowls:
For the couscous salad:
1 cup (whole wheat) couscous*
2 tsp ras el hanout
1 large preserved lemon, thinly sliced**
⅓ cup raisins
⅓ cup pistachios, roughly chopped
⅓ cup chopped mint leaves
2 spring onions, thinly sliced
1 tbsp extra-virgin olive oil
Pepper & salt, to taste
Falafel (homemade or store-bought)
2 avocados, sliced
2 Persian cucumbers, sliced
Tahini, for drizzling
For the couscous salad:
In a large bowl, combine couscous and ras el hanout. Then prep the couscous according to package instructions.
Fold in the preserved lemons, raisins, pistachios, mint, spring onions and olive oil. Season to taste with salt and pepper.
To serve, divide the couscous salad between 4 bowls. Top with falafels, avocado, cucumber and drizzle with tahini. Enjoy!
*To make this gluten free: Use gluten free grains (quinoa, buckwheat, amaranth, rice,…) instead of couscous.
**Cut the preserved lemon in quarters. Remove the flesh and discard. Rinse the lemon skin and thinly slice.
***Use other veggies of choice.
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