Couscous with falafel and coriander pesto

Name: couscous with falafel and coriander pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lemon cleaned up; 45 g fresh coriander; 55 g almond shavings; 10 el traditional olive oil; 75 g white cheese cubes; 5 el tap water; 4 tomato; 200 g couscous; 410 g Falafel; 1 zucchini; 1 toe garlic

Lebanese balls with couscous, vegetables and feta

Ingredients

Kitchen Stuff

1 hand blender or food processor

Directions

Grate the yellow skin of the lemon and squeeze out the fruit.
Pick the leaves coriander and leave some leaves behind for the garnish.
Puree the rest of the coriander with the almond shavings, olive oil, cheese, 2 tbsp lemon juice, grater and water to make a smooth pesto.
If it is too thick, add some water. Season with salt and pepper.
Cut the tomatoes crosswise at the bottom. Immerse them for approx. 20 sec. under in boiling water and let cool.
Remove the skin and the seeds and cut the flesh into cubes.
Prepare the couscous according to the instructions on the package. Meanwhile, heat the oil and fry the falafel 3-4 min.
Cut the zucchini into cubes and squeeze the garlic. Heat the oil and fry the zucchini with the garlic for 3 minutes.
Mix the couscous, the cubes of tomato and taste some lemon juice.