DRESS IT UP: Spicy falafel salad
Soak 200g couscous. Toss with 2 tbsp
olive oil, juice 1 lemon and bunch
chopped mint and parsley. Set aside.
Drain 400g can chickpeas; whizz with
2 spring onions and 1 tsp harissa.
Chop 1 roasted red pepper and stir
through. Shape into balls and fry in a
little oil until golden. Mix 1 tbsp tahini
with 6 tbsp yogurt, then serve drizzled
over the couscous and falafels.
Make it for kids
Easy couscous - Mix 100g cooked couscous with
1 chopped red pepper, 220g can
chickpeas, 1 tsp cumin and 2 tbsp
olive oil. Mix 2 tbsp yogurt with
grated cucumber, then dollop on top.
Tip the couscous and chickpeas into
a bowl and pour over the stock. Cover
and leave for 5-10 mins until the
couscous has absorbed the stock. Allow
to cool a little. Toss through the lemon
zest and juice, pepper, almonds and mint.
Spoon into a container, then top with
the yogurt and a drizzle of harissa.