Falafel tabbouleh with lemon yogurt
By Good Food
A platter salad that’s perfect for the whole family to share
- Prep:5 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 478
- fat 25g
- saturates 4g
- carbs 53g
- sugars 12g
- fibre 8g
- protein 14g
- salt 1.36g
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 chickenMake 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
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.
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.