Falafel tabbouleh with lemon yogurt

• 16 ready-made falafel
• couscous↗200g g
• large lemons↗2

  1 zested, juice of both

• olive oil↗3 tbsp tbsp
• bunch spring onions↗

  finely sliced

• cucumber↗1

  halved and sliced

• small bunch mint↗

  leaves roughly chopped

• large bunch parsley↗

  leaves roughly chopped

• tub natural yogurt150ml ml

Step-by-step instructions

1. 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.

2. 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.

3. 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.