Couscous & falafel salad with minty yogurt

• couscous↗300g g
• hot vegetable or chicken stock300ml ml
• tub olives and feta cheese250g g

  in olive oil

• 1 heaped tbsp harissa paste tbsp
• 2 x 200g packs falafel g
• jar roasted red pepper↗290g g

  drained and thinly sliced

• fat-free yogurt↗300g g
• bunch mint↗

  roughly chopped

Step-by-step instructions

1. 1

   Put the couscous in a large bowl and pour over the stock. Cover with cling film and leave for 5 mins to swell. Drain the olives and feta, reserving some of the oil. Stir most of the harissa into the couscous with the reserved oil, then season.

2. 2

   Tip the couscous onto a platter and scatter over the falafel. Pile the peppers, olives and feta to one side. Mix the yogurt and most of the mint with some seasoning in a small bowl, ripple through the rest of the harissa, and scatter over the remaining mint. Serve with the couscous & falafel salad.