Quinoa Salad with Falafel Spinach

4 servings Serving
20 MIN Duration
Easy Difficulty


1 pack Garden Gourmet Falafel Spinach
200 g couscous
100 g fresh baby spinach
1 spring onion
100 g pomegranate seeds
some pomegranate molasses
4 tbsp extra virgin olive oil
1 tbsp harissa
some lemon juice
some fresh mint
salt and pepper
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Using your fingertips, mix a few tablespoons of olive oil into the
uncooked couscous. Pour boiling water according to the recipe on
the package and let it soak

Cut the spring onion into thin rings and a few sprigs of mint (leaves).
Loosen the couscous with a fork and season with lemon zest, juice,
salt and pepper and toss in the spring onion, mint, spinach and pomegranate seeds.

Mix the harissa with the pomegranate molasses and lemon juice and
olive oil into a dressing

Bake the falafel balls brown all around according to the instructions
on the packaging. Spoon the salad onto a bowl. Spread the falafel
on top and drizzle with the dressing. Garnish extra with thinly sliced spring onion and mint

Nutritional Information
Typical values
Per Serving
407.15 Kilocalories
55.13 grams
10.81 grams
15.26 grams