Falafel tabbouleh with lemon yogurt

Falafel tabbouleh with lemon yogurt

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(5 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
A platter salad that's perfect for the whole family to share

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal478
  • fat25g
  • saturates4g
  • carbs53g
  • sugars12g
  • fibre8g
  • protein14g
  • salt1.36g
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Ingredients

  • 16 ready-made falafel
    Falafel

    Falafel

    Fill-aff–ill

    An age-old mainstay of fast street food in virtually every Arabic-speaking and Eastern…

  • 200g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 2 large lemon, 1 zested, juice of both
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • bunch spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 cucumber, halved and sliced
  • small bunch mint, leaves roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • large bunch parsley, leaves roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 150ml tub natural yogurt

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (6)

bluejay's picture
4

I add thinly sliced celery and radishes to this dish to increase the "crunch" factor and agree that you need plenty of yoghurt dressing to go with it. I used half-fat creme fraiche once when I had no yoghurt and it worked well too.

eleanormayo's picture
4

Loved this as a quick throw together supper after a busy day. Make sure you have a lot of the yoghurt though as it could be quite dry otherwise.

rachael01's picture

Loved the fresh lemony taste. Served on a bed of spinach to increase the veg count.

kristin1's picture
5

Really simple, fresh and tasty!

lindeens's picture
2

Not too bad.... quite refreshing but the lemon flavour was quite overpowering!

clacey's picture
4

Tastes really fresh - great for lunch!

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