Falafel Tabbouleh With Lemon Yogurt
This recipe combines crispy falafel with fluffy couscous and a zesty yogurt sauce for a refreshing and satisfying meal. With vibrant colors and fresh flavors, this dish is sure to delight your taste buds and leave you feeling nourished and energized.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 478 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.36 milligram of sodium
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