Falafel tabbouleh with lemon yogurt

10-30 minutes 4 servings 600 kcal or less cous cous couscous couscous salad cucumber cucumbers falafel falafels falefels fallafel lemon lemons mains mezze mint natural yogurt olive oil parsley quick spring onion spring onions summer tabouleh tabouli

N/A

Source

Ingredients

16 ready-made falafel

200g couscous

2 large lemons , 1 zested, juice of both

3 tbsp olive oil

bunch spring onions , finely sliced

1 cucumber , halved and sliced

small bunch mint , leaves roughly chopped

large bunch parsley , leaves roughly chopped

150ml tub natural yogurt

Method

Cook the falafels according to pack instructions and boil the kettle. Tip the couscous into a large bowl, pour over 325ml boiling water, cover, then leave to stand for 5 mins until all of the water is absorbed.

Fluff up the couscous with a fork, then stir through the lemon zest, juice from 1½ lemons, olive oil, spring onions, cucumber, mint and three-quarters of the parsley with plenty of seasoning. Tip onto a large platter.

Mix the remaining lemon juice and parsley into the yogurt, then spoon into a small bowl. Scatter the hot falafel over the couscous salad, then serve the yogurt sauce alongside.