15-minute tabouli couscous with falafels

It doesn't get better than this vibrant 15-minute meal! This recipe sees colourful tabouli couscous topped with golden falafels and served with Lebanese bread, hummus and creamy yoghurt

By Jennene Plummer
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 2 cup couscous
  • 2 cup boiling water
  • 4 ripe tomatoes, finely chopped
  • 1 cup parsley, chopped
  • 1 cup mint leaves, chopped
  • 5 spring onions, thinly sliced
  • seeds from 1 pomegranate
  • 1/4 cup extra virgin olive oil
  • finely grated zest and juice of 1 lemon, plus wedges to serve
  • 300 gram packet falafel
  • Lebanese bread, hummus, Greek yoghurt to serve


  • 1
    In a heat-proof bowl, combine couscous and boiling water. Cover with plastic wrap. Set aside for 5 minutes, then fluff with a fork to separate the grains.
  • 2
    Mix in tomatoes, herbs, spring onions, pomegranate seeds, oil, lemon zest and juice. Season to taste.
  • 3
    Heat falafel following packet instructions. Top tabouli couscous with falafel. Serve with Lebanese bread, hummus yoghurt and lemon wedges.