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Falafel tabbouleh with lemon yogurt

Falafel tabbouleh with lemon yogurt

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A star rating of 4.2 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A platter salad that's perfect for the whole family to share

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal478
fat25g
saturates4g
carbs53g
sugars12g
fibre8g
protein14g
low insalt1.36g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, August 2009

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Overall rating

A star rating of 4.2 out of 5.9 ratings
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