Couscous & falafel salad with minty yogurt

By Lucy Netherton

Cooking time

Takes 15 mins

Easy

Serves 4

This no-cook, mezze-style platter can be whipped up in no time using supermarket or deli ingredients

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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.

Recipe from Good Food magazine, July 2012