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  • 2-3

  • 10 Minutes

  • 30 Minutes


  • 1 (200g) medium red capsicum, sliced thickly
  • 1 (200g) medium yellow capsicum, sliced thickly
  • 1 (110g) finger eggplant, sliced thickly
  • 1 (120g) medium zucchini, halved, sliced thickly
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 cup (200g) cous cous
  • 1 cup (250mL) boiling vegetable stock or water
  • 190g HARVEST GOURMET Classic Falafel
  • ½ cup (140g) Greek or vegan yoghurt
  • 3 (255g) pitta breads
  • 3 cups (60g) mesclun leaves
  • 1 (120g) medium carrot, grated coarsely
  • ½ lemon, cut into wedges
  • 2 tbsp coriander leaves, for garnish (optional)

Cooking Instructions:

  • Preheat oven to 200°C/180°C fan forced. Grease and line two large baking trays.
  • Place capsicums, eggplant and zucchini on tray. Drizzle with oil and vinegar; toss to coat. Bake for 20-25 minutes or until just tender.
  • Meanwhile, place couscous in a bowl and pour over boiling stock or boiling water. Cover for 5 mins or until stock/water is absorbed. Fluff up gently using a fork; cover and keep warm.
  • Prepare HARVEST GOURMET Classic Falafel according to bake/oven directions on pack.
  • Gently toss warm roast vegetables through cous cous.
  • To assemble wraps, spread 2 tbsp yoghurt inside each pitta. Top with a handful of mesclun leaves, carrot and HARVEST GOURMET Classic Falafel, squeeze with lemon and garnish with coriander, if desired. Serve with Mediterranean couscous salad.