À la visiting my sister & her boyfriend. And walking around the supermarket wondering what to eat 😋. Stacked with veggies, makes it great for summer eve’s! Geniet van je makkelijke maaltijd! (enjoy your easy meal).
⁃ 400 g (2 big cups) couscous, soaked in vegetable bouillon
⁃ 200 g falafel and oil for baking
⁃ hummus (bought or made)
for the oven mixture:
⁃ 250 g (1 cup + 1/3 cup) cherry tomatoes
⁃ 4 sweet pointed peppers
⁃ bit of oil
for the sour veggie mix:
⁃ 2 cucumbers
⁃ 2 spring onions
⁃ 1-2 avocado’s
⁃ 1 celery
⁃ a mix of fresh mint/parsley/coriander (2-3 twigs per herb)
⁃ 2-4 tbsp lemon or lime juice
⁃ 2 tbsp vinegar
⁃ salt&pepper to taste
⁃ 50 g (1/3 cup) pine nuts, for garnish
Serves: 2-4 persons
Extra needed: oven, cutting board, knives, pan, bowl
Preheat the oven to 180℃/350℉. Rinse the sweet pointed peppers and the cherry tomatoes. Cut the peppers in strips and add together with the cherries into a baking dish. Sprinkle with a little oil, set aside and place in the oven for 20 minutes when it reaches the right temperature.
Prep the couscous as shown on the packaging.
Take a big bowl, wash all the vegetables and make a big green veggie mix. Cut the cucumbers and avocado’s into cubes (diced). Cut the spring onions in thin rings. Finely chop the the herbs and celery. Add the lemon juice and vinegar. Add salt and pepper to taste, top off with pine nuts. Taste and set aside.
With a few more minutes to go, take a frying pan and place on medium heat. Add 1-2 spoons of oil and add the falafel. It only takes 3-4 minutes to bake each side and then they are ready.
Take the pepper-cherry mixture out of the oven and put the naam bread in the oven for 2-3 minutes.
Take a few plates and add the couscous, veggie mix, some peppers strips, cherries and falafel. Finally add a large spoon with hummus and lastly add a slice naanbread.