Falafel tabbouleh with lemon yogurt

Falafel tabbouleh with lemon yogurt

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(5 ratings)

Prep: 5 mins Cook: 15 mins


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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  • 16 ready-made falafel



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

  • 200g couscous



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

  • 2 large lemon, 1 zested, juice of both



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

  • 3 tbsp 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 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



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

  • large bunch parsley, leaves roughly chopped



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

  • 150ml tub natural yogurt

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  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

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

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

Really simple, fresh and tasty!

lindeens's picture

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

clacey's picture

Tastes really fresh - great for lunch!

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