BUDGET FRIENDLY AND EASY TOO
Falafel tabbouleh withlrmon yogurt, p10
Falafel tabbouleh with lemon yogurt
■ Serves 4 ■ Prep 5 mins ■ Cook 15 mins
VEGETARIAN
16 ready-made falafel
200g couscous
2 large lemons, 1 zested, both juiced
3 tbsp olive oil bunch spring onions, finely sliced
1 cucumber, halved and sliced small bunch of mint, leaves roughly chopped
large bunch of parsley, leaves roughly chopped
150ml tub natural yogurt
1 Cook the falafel following 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 absorbed.
2 Fluff up the couscous with a fork, then stir through the lemon zest, juice from 1½ lemons, the olive oil, spring onions, cucumber, mint and ¾ of the parsley and some 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 and serve the yogurt sauce alongside.
PER SERVING 478 kcals, fat 25g, saturates 4g, carbs 53g, sugars 12g, fibre 8g, protein 14g, salt 1.4g
…OR SPICE UP A WHOLE CHICKEN!
Roast harissa chicken with couscous salad
■ Make the salad and dip with mashed with Season. Roast for 20 mins at 200C/180C fan/ gas 6, then for 20 mins per 500g at 180C/160C fan/gas 4. Serves 4 with some chicken left over.
