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Falafel tabbouleh with lemon yogurt

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

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 478
  • Carbohydrates 53
  • Saturated Fat 4
  • Sugar 12
  • Protein 14
  • Fat 25
  • Fibre 8
  • Salt 1.36

Nutrition per serving

  • Calories 478
  • Carbohydrates 53
  • Saturated Fat 4
  • Sugar 12
  • Protein 14
  • Fat 25
  • Fibre 8
  • Salt 1.36

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

Tip

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.

Method

  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.

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