Falafel tabbouleh with lemon yogurt

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1. Video tutorial: Knife skills

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.

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, salt 1.36 g

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• Christine

  06 August 2009

  Christine rated and commented on this recipe

  

  Tastes really fresh - great for lunch!

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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, salt 1.36 g

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