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
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.
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.