Falafel tabbouleh with lemon yogurt
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
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
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.
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.
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