Falafel tabbouleh with lemon yogurt
A platter salad that's perfect for the whole family to share
Preparation time 5 mins
Cook time 15 mins
Ingredients - Serves 4
16 ready-made falafel
2 large lemons , 1 zested, juice of both
3 tbsp olive oil
bunch green onions , finely sliced
1 cucumber , halved and sliced
small bunch mint , leaves roughly chopped
large bunch parsley , leaves roughly chopped
150ml tub natural yogurt
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.
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.
Nutrition per serving
478 kcalories, protein 14g, carbohydrate 53g, fat 25 g, saturated fat 4g, fibre 8g, salt 1.36 g
Recipe from Good Food magazine, August 2009.
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.