Look for different-flavoured falafels in the supermarket to add variety to this dish. Sweet-potato ones work nicely.
SERVES 4 – 25 minutes
– 16 ready-made falafels.
– 200g/8oz couscous.
– 2 large lemons, 1 zested, juice of both.
– 3 tbsp olive oil.
– 1 bunch spring onions, finely sliced.
– 1 cucumber, halved and sliced.
– small bunch mint, leaves roughly chopped.
– large bunch parsley, leaves roughly chopped.
– 150g tub natural yogurt.
Step 1:Cook the falafels according to the pack instructions and boil the kettle. Tip the couscous into a large bowl, pour over 300ml/½ pint boiling water, cover, then leave to stand for 5 minutes 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, oil, spring onions, cucumber, mint and three-quarters of the parsley with plenty of seasoning. Tip on to a large platter.
Step 3:Mix the remaining lemon juice and parsley into the yogurt, then spoon into a small bowl. Scatter the hot falafels over the tabbouleh, then serve the lemon yogurt alongside.
Note : PER SERVING 478 kcals, protein 14g, carbs 53g, fat 25g, sat fat 4g, fibre 8g, sugar 12g, salt 1.36g