Oriental Bowl with falafel

• 200 g red cabbage, fresh, chopped
• 1 tbsp balsamic vinegar, ½ tsp salt
• 1 tbsp olive oil
• 1 small romaine lettuce
• 2 tomatoes
• ½ cucumber
• ½ bunch coriander and mint
• 60 g couscous
• 120 ml (4.4 fl.oz) vegetable stock
• 250 g yoghurt
• 200 g falafel (ready-made)
• Salt and pepper

Finely slice the red cabbage and mix well with salt, balsamic vinegar and olive oil.

Clean the lettuce, wash, spin dry and cut into fine strips. Wash, clean and finely dice the tomatoes. Clean and rinse the cucumber, cut in half lengthways, remove the seeds and chop into small cubes. Rinse the coriander and mint, shake dry and finely chop the leaves. Mix the diced tomatoes and cucumber with half of the chopped herbs.

Pour the boiling vegetable stock over the couscous, leave to soak for about 10 minutes and then mix in 1/4 of the remaining chopped herbs.

Mix the yoghurt with the remaining herbs and season to taste with a little salt and pepper. Arrange all the prepared ingredients - except for the yoghurt sauce - together with the falafel in bowls next to each other and serve with the yoghurt sauce.

Our glass recommendation:

The following are suitable for arranging, serving, storing and transporting the bowlssportieren der Bowls eignen sich beispielsweise

• Weck-jars and/or
• Screw-top jars (TO jars)