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Falafel Meze Bowl

with Honey Roasted Aubergine and Zhoug Couscous

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

1 unit(s)


(May contain Celery)

4 unit(s)

Garlic Clove

1 unit(s)

Medium Tomato

120 grams


(Contains Cereals containing gluten May contain Soya)

10 grams

Vegetable Stock Paste

(Contains Celery)

171 grams

Ready to Eat Falafels

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

45 grams

Zhoug Style Paste

Not included in your delivery

20 grams


300 milliliter(s)

Water for the Couscous

1 tbsp



Nutritional information

Energy (kJ)2754 kJ
Energy (kcal)658 kcal
Fat29.8 g
of which saturates9.1 g
Carbohydrate77.3 g
of which sugars20.6 g
Protein16.9 g
Salt2.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Garlic Press
Aluminum Foil
Lidded saucepan
Small Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then halve lengthways. Cut each half into four long strips, then widthways into thirds.

Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.


Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on a baking tray on the middle shelf until soft, 10-12 mins.

Meanwhile, cut the tomato into 1cm chunks.

Peel and grate the remaining garlic (or use a garlic press).


Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When hot, add the garlic and stir-fry for 1 min. Stir in the couscous until coated, 1 min. Add the vegetable stock paste and water for the couscous (see pantry for amount). Bring to the boil.

When boiling, remove from the heat and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.


When the garlic is cooked, remove the parcel from the baking tray and allow to cool slightly.

Place the falafels onto the (now empty) baking tray and bake on the middle shelf until golden brown, 5-8 mins.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the mashed garlic and the yoghurt. Season with salt and pepper.


When the aubergine has 5 mins of cooking time left, drizzle over the honey (see pantry for amount) and toss to coat. Return to the oven and bake until golden and sticky.

When the couscous is cooked, mix in the zhoug and tomato. Taste, season with salt and pepper if needed.


Divide the couscous between bowls. 

Top with the falafels and aubergine. 

Spoon the garlic yoghurt over the falafels to finish.