Couscous & falafel salad with minty yogurt

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

  • Takes 15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 540
  • fat 25g
  • saturates 4g
  • carbs 60g
  • sugars 9g
  • fibre 7g
  • protein 18g
  • salt 2.9g


  • 300g couscous
  • 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
  • 290g jar roasted red peppers, drained and thinly sliced
  • 300g fat-free yogurt
  • bunch mint, roughly chopped


  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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