Couscous & falafel salad with minty yogurt
This no-cook, mezze-style platter can be whipped up in no time using supermarket or deli ingredients
Difficulty and servings
Serves 4
Preparation and cooking times
Takes 15 mins
Vegetarian
- Put the couscous in a large bowl and pour over the stock. Cover with cling film and leave for 5 mins to swell. Drain the olives and feta, reserving some of the oil. Stir most of the harissa into the couscous with the reserved oil, then season.
- Tip the couscous onto a platter and scatter over the falafel. Pile the peppers, olives and feta to one side. Mix the yogurt and most of the mint with some seasoning in a small bowl, ripple through the rest of the harissa, and scatter over the remaining mint. Serve with the couscous & falafel salad.
PER SERVING
540 kcalories, protein 18g, carbohydrate 60g, fat 25 g, saturated fat 4g, fibre 7g, sugar 9g, salt 2.9 g
Recipe from Good Food magazine, July 2012.
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http://www.bbcgoodfood.com/recipes/2249636/
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Ingredients
- 300g couscous
- 300ml hot vegetable or chicken stock
- 250g tub olives and feta cheese in olive oil
- 1 heaped tbsp harissa paste
- 2 x 200g packs falafel
- 290g jar roasted red peppers , drained and thinly sliced
FOR THE YOGHURT
- 300g fat-free yogurt
- bunch mint , roughly chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Takes 15 mins
Vegetarian
Ingredients
- 300g couscous
- 300ml hot vegetable or chicken stock
- 250g tub olives and feta cheese in olive oil
- 1 heaped tbsp harissa paste
- 2 x 200g packs falafel
- 290g jar roasted red peppers , drained and thinly sliced
FOR THE YOGHURT
- 300g fat-free yogurt
- bunch mint , roughly chopped
PER SERVING
540 kcalories, protein 18g, carbohydrate 60g, fat 25 g, saturated fat 4g, fibre 7g, sugar 9g, salt 2.9 g
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30 January 2013
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15 April 2013
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