Preheat the oven to 250 F. Measure couscous and pour into a large bowl with a dash of salt. For each cup of couscous, add 1.25 cups of water to a medium pot and bring to a boil (i.e for one cup of couscous, use 1.25 cups of water). Add a pinch of salt to the boiling water and then pour it over the couscous. Stir to combine, cover bowl with plastic wrap and let sit for 10 minutes. Remove wrap, fluff couscous with a fork, add more salt if needed.
FOR GLUTEN FREE: Preheat the oven to 250 F. Measure quinoa and pour into a large bowl. For each cup of quinoa, add 1.25 cups of water to a medium pot and bring to a boil (i.e for one cup of quinoa, use 1.25 cups of water). Add a pinch of salt to the boiling water and then pour it over the couscous. Stir to combine, cover bowl with plastic wrap and let sit for 10 minutes. Remove wrap, fluff quinoa with a fork, add more salt if needed.
Using a little garbanzo flour, dust a cutting board. Place the pealafel mix onto the board and sprinkle with a little more flour. Lightly coat your hands with flour, shape into small balls of pealafel, and then flatten slightly into “cakes.”*
Pour the garbanzo flour into a medium bowl. Dip each pealafel cake into the flour one at a time to coat lightly and evenly, and then set on a plate.
Coat the bottom of a large sauté pan with oil and set over medium heat. When the oil is hot, place the pealafel carefully into the pan and cook for 3-4 minutes (or until bottoms are golden), then flip the pealafel with a spatula and cook for three more minutes, or until bottoms are golden. Wipe out pan in between batches. When needed, add more oil, one teaspoon at a time to keep pealafel from sticking.
Warm the pitas by either wrapping them loosely in a damp paper towel and placing in the microwave for 15 seconds, or wrapping them in aluminum foil and placing in the oven for 5 minutes. Cut warmed pita in half or serve whole on plate.
Halve the tomatoes. Remove the top and bottom of the red onions, cut in half lengthwise, remove the outer skin and thinly slice. Cut the Persian cucumbers into ¼" coins. Place the tomatoes, the onions, and the cucumbers in a serving bowl. Shake the lemon vinaigrette well and pour over. Season with salt and toss to coat. Drain the *sheep milk feta* and then crumble and sprinkle over the salad.
Drizzle the hummus lightly with olive oil. Serve the pealafel, the couscous or quinoa, the pita, and the greek salad.
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