Couscous & falafel salad with minty yogurt

Couscous & falafel salad with minty yogurt

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(2 ratings)

Takes 15 mins


Serves 4
This no-cook, mezze-style platter can be whipped up in no time using supermarket or deli ingredients

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal540
  • fat25g
  • saturates4g
  • carbs60g
  • sugars9g
  • fibre7g
  • protein18g
  • salt2.9g
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  • 300g couscous



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

  • 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



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

  • 290g jar roasted red pepper, drained and thinly sliced

For the yoghurt

  • 300g fat-free yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • bunch mint, roughly chopped



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


  1. 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.

  2. 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.

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Comments, questions and tips

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30th Jan, 2013
"1. Buy ingredients 2. Put on plate"
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