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

Nutrition per serving

  • kcal 478
  • fat 25g
  • saturates 4g
  • carbs 53g
  • sugars 12g
  • fibre 8g
  • protein 14g
  • salt 1.36g


  • 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


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.


  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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