Name: Falafel tabbouleh with lemon yogurt
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
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

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Falafel tabbouleh with lemon yogurt

Falafel tabbouleh with lemon yogurt

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.2 out of 5.9 ratingsRate

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A platter salad that's perfect for the whole family to share

Vegetarian

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Mediterranean-style bean salad

A star rating of 4.9 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal478
fat25g
saturates4g
carbs53g
sugars12g
fibre8g
protein14g
salt1.36g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, August 2009

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A star rating of 4.2 out of 5.9 ratings

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