Falafel tabbouleh with lemon yogurt
A platter salad that's perfect for the whole family to share
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Vegetarian
- 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.
TABBOULEH CHICKEN
Make salad and dip as left. Rub a whole chicken with 50g softened butter mashed with 2 tsp harissa paste, 1 tsp cumin seeds, 1 tsp coriander seeds and seasoning. Roast for 20 mins at 200C/180C fan/ gas 6, then for 20 mins per 450g/1lb at 180C/ 160C fan/gas 4.
PER SERVING
478 kcalories, protein 14g, carbohydrate 53g, fat 25 g, saturated fat 4g, fibre 8g, sugar 12g, salt 1.36 g
Recipe from Good Food magazine, August 2009.
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http://www.bbcgoodfood.com/recipes/11643/
http://www.bbcgoodfood.com/recipes/11643/
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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
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Vegetarian
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
PER SERVING
478 kcalories, protein 14g, carbohydrate 53g, fat 25 g, saturated fat 4g, fibre 8g, sugar 12g, salt 1.36 g
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06 August 2009
Christine rated and commented on this recipe
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24 July 2010
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30 December 2010
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25 May 2011
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