Photo of Falafel skewers with chilli hummus and couscous by WW

Falafel skewers with chilli hummus and couscous

11
9
7
SmartPoints® value per serving
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Moderate
Nothing beats a homemade hummus with a hot twist! This Middle Eastern dish is perfect for outdoor entertaining with classic falafels with a tomato and cucumber salad.

Ingredients

dry wholemeal couscous

½ cup(s), (90g)

tomato(es)

2 medium, finely chopped

lebanese cucumber

1 medium, finley chopped

red onion

1 medium, finely chopped

fresh flat-leaf parsley

½ cup(s), finely chopped

fresh mint

¼ cup(s), finely chopped

lemon juice

cup(s), (80ml)

chickpeas, canned, rinsed, drained

1 can(s), (1x400g can)

tahini

1 tbs, (sesame seed paste)

garlic

1 clove(s), crushed

olive oil

2 tsp

ground chilli

1 tsp

falafel

120 g, (12 individual)

wholemeal pita bread

152 g, (4x 38g)

Instructions

  1. Place couscous in a medium heatproof bowl. Add ½ cup (125ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Stir in tomatoes, cucumber, onion, parsley, mint and 2 tablespoons juice.
  2. Meanwhile, process chickpeas, remaining juice, tahini, garlic, oil and chilli in a food processor until smooth. Season hummus with salt and pepper.
  3. Preheat a chargrill or barbecue over medium-high heat. Thread falafel onto 4 wooden or metal skewers (see tip). Cook, turning occasionally, for 4–5 minutes or until browned and warmed through. Serve falafel with bread, couscous and hummus.

Notes

SERVING SUGGESTION: Enjoy with mixed salad leaves, drizzled with lemon juice. TIP: Soak wooden skewers in cold water for 10 minutes before using to stop them burning during cooking.

Start eating better than ever!