This recipe first appeared in Woman's Day.
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
- 10 mins preparation
- 5 mins cooking
- Serves 4
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Ingredients
- 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
Method
- 1In 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.
- 2Mix in tomatoes, herbs, spring onions, pomegranate seeds, oil, lemon zest and juice. Season to taste.
- 3Heat falafel following packet instructions. Top tabouli couscous with falafel. Serve with Lebanese bread, hummus yoghurt and lemon wedges.
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