Falafel with Roast Veg Bulgar Wheat

Total: 30 mins

This refreshing dinner folds crisp lettuce, juicy vine tomatoes and sweet roasted red pepper with fluffy bulgar wheat, and tops them off with warm sesame and mint falafel, drizzled in a zippy chilli and lime sauce.

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499 kcal
(per portion)

Ingredients you'll need

80g bulgar wheat
1 red onion
1 red pepper
12 sesame & mint falafels
1 mini romaine lettuce
2 vine tomatoes
A handful of mint
1 chilli
1 lime
50g Thai sweet chilli sauce

From your kitchen

2 tbsp olive oil
Sea salt
Freshly ground pepper

Step by step this way

1.
Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Tip the couscous into a heatproof bowl, add a pinch of salt and 150ml hot water from the kettle. Cover with a plate and set aside for 10 mins. The couscous will soak up the water and become tender.
2.
Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Tip the couscous into a heatproof bowl, add a pinch of salt and 150ml hot water from the kettle. Cover with a plate and set aside for 10 mins. The couscous will soak up the water and become tender.
3.
Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Tip the couscous into a heatproof bowl, add a pinch of salt and 150ml hot water from the kettle. Cover with a plate and set aside for 10 mins. The couscous will soak up the water and become tender.
4.
Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Tip the couscous into a heatproof bowl, add a pinch of salt and 150ml hot water from the kettle. Cover with a plate and set aside for 10 mins. The couscous will soak up the water and become tender.
5.
Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Tip the couscous into a heatproof bowl, add a pinch of salt and 150ml hot water from the kettle. Cover with a plate and set aside for 10 mins. The couscous will soak up the water and become tender.

This recipe is from

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