Mediterranean-style bean salad
Mediterranean-style bean salad, a quick no-cook supper
Falafel tabbouleh with lemon yogurt
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 16 ready-made falafel
- 200g couscous
- 2 large lemons1 zested, juice of both
- 3 tbsp olive oil
- bunch spring onionsfinely sliced
- 1 cucumberhalved and sliced
- small bunch mintleaves roughly chopped
- large bunch parsleyleaves roughly chopped
- 150ml tub natural yogurt
Nutrition: per serving
- kcal478
- fat25g
- saturates4g
- carbs53g
- sugars12g
- fibre8g
- protein14g
- salt1.36glow
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.
