Best Couscous Falafel Salad With Minty Yogurt Recipes

Home image

Provided by Sorrel Scott

Time 20m

Yield 2 people

Number Of Ingredients 11

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.

Couscous Salad With Yogurt Dressing image

Provided by Outta Here

Time 1h

Yield 2 serving(s)

Number Of Ingredients 20

1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 small celery rib, finely chopped
1 cup couscous
1 1/2 cups water
1/4 cup fresh lemon juice
1/4 cup plain fat-free yogurt
2 tablespoons extra virgin olive oil
2 teaspoons fresh gingerroot, peeled and minced
1 garlic clove, peeled and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
ground black pepper, to taste
1/2 cup dried cranberries (or raisins)
1/2 cup canned chick-peas, rinsed and drained
1/2 cup red bell pepper, seeded and chopped
1/2 cup green bell pepper, seeded and chopped
1/2 cup fresh cilantro, chopped (or parsley)
1/2 cup green onion, sliced
1 lemon, cut into wedges (optional)

Steps:

For the couscous: Heat the oil in a 2-qt. saucepan over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally, until the vegetables are softened.
Stir in the couscous. Cook and stir for 1 minute until coated with oil and lightly toasted. Add the water and bring to a boil, stirring. Remove from the heat and cover with lid. Let stand for 30 minutes, until cooled and the liquid is absorbed, uncovering occasionally to fluff with a fork.
In the meantime, make the dressing: In a bowl, whisk together the lemon juice, yogurt, oil, gingerroot, garlic, cumin, ground coriander and pepper.
To make the salad: Transfer the couscous to a large serving bowl. Add the cranberries (or raisins), chickpeas, bell peppers, cilantro (or parsley) and green onions. Add the dressing.
Toss all the ingredients together. Garnish with the lemon wedges, if using.