Name: Couscous & falafel salad with minty yogurt
Total time: 15 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 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 pepper drained and thinly sliced; 300g fat-free yogurt; bunch mint roughly chopped

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Couscous & falafel salad with minty yogurt

Couscous & falafel salad with minty yogurt

Lucy Netherton

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Serves 4

Easy

Total time: 15 mins

Takes 15 mins

A star rating of 3 out of 5.2 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 pepper

drained and thinly sliced

For the yoghurt

300g fat-free yogurt
bunch mint

roughly chopped

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Nutrition: per serving

kcal540
fat25g
saturates4g
carbs60g
sugars9g
fibre7g
protein18g
salt2.9g

Method

step 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.
step 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.

Recipe from Good Food magazine, July 2012

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A star rating of 3 out of 5.2 ratings

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