Couscous Falafel Salad With Minty Yogurt Recipes

COUSCOUS & FALAFEL SALAD WITH MINTY YOGURT

Couscous & falafel salad with minty yogurt image

This no-cook, mezze-style platter can be whipped up in no time using supermarket or deli ingredients

Provided by Lucy Netherton

Time 15m

Number Of Ingredients 8

Ingredients

300g couscous
300ml hot vegetable or chicken stock
250g tub olives and feta cheese in olive oil
1 heaped tbsp harissa paste
2 x 200g packs falafel
290g jar roasted red pepper , drained and thinly sliced
300g fat-free yogurt
bunch mint , roughly chopped

Steps:

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.
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.

Nutrition Facts : Calories 540 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 2.9 milligram of sodium

COUSCOUS SALAD WITH TOMATOES AND MINT

Couscous Salad with Tomatoes and Mint image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional

Steps:

Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
Copyright 2003 Television Food Network, G.P. All rights reserved

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Dinner is ready in a snap thanks to these mint and sesame-studded falafel - just give them a flash under the grill and pile onto plates with a fresh tomato and lemon couscous salad and a side of minty yogurt dip.

Provided by Sorrel Scott

Time 20m

Yield 2 people

Number Of Ingredients 11

Ingredients

150g wholewheat couscous
300ml boiling water
12 falafel with sesame & mint
250g cherry vine tomatoes
A handful of mint, leaves only
1 lemon
150g Greek style yogurt
Sea salt
Freshly ground pepper
50g lamb's lettuce
1 tbsp olive oil

Steps:

Method 1. Heat your grill to a medium- high setting. Fill and boil your kettle. Tip the couscous into a large heatproof bowl. Add a pinch of salt and pepper. Pour over 300ml hot water from the kettle. Swirl with a fork, cover with a plate and set aside to soak for 10-15 mins. The couscous will absorb the water and become tender. 2. Place the falafels on a foil-lined baking tray. Add half the cherry vine tomatoes. Slide the tray under the grill and cook for about 6-8 mins, turning the falafels over halfway through, till they have darkened slightly and are warmed through and the tomatoes are soft and collapsing. Keep a close eye on them so they don't burn. 3. Meanwhile, quarter the remaining tomatoes. 4. Finely chop the mint leaves and finely grate the zest from the lemon. Add to a small bowl, saving a pinch of each for garnishing, and mix in the yogurt with a good pinch of salt and pepper. 5. Drain any excess water off the couscous, then fluff it with a fork. Add the quartered tomatoes. Squeeze in half the juice from the zested lemon and pour in 1 tbsp olive oil. Mix and taste. Add more salt, pepper or lemon juice if you think it needs it. 6. Divide the couscous salad between 2 plates. Top with the lamb's lettuce, grilled falafel and tomatoes. Serve with the minty yogurt on the side, garnished with the last of the chopped mint and lemon zest.

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