Couscous Falafel Salad With Minty Yogurt Food

PEA FALAFELS WITH MINTY COUSCOUS SALAD

Steps:

• Put the peas in a colander and run under the hot tap to defrost. Drain well, then put half into a food processor. Add the chickpeas, flour, garlic, cumin seeds, peanut butter or tahini, parsley, lemon zest and plenty of seasoning. Whizz the ingredients to a paste, adding a splash of water if it looks too crumbly. Using wet hands, shape the mixture into 8 patties, dust with flour, then place on a plate and chill for 10 mins, or longer if you have time. Boil the kettle.
• Place the couscous in a large bowl, season, then pour over enough boiling water to just cover. Set aside for 5 mins.
• Heat 2 tbsp oil in a large pan. Cook the falafels for 2-3 mins on each side, until crisp and golden - you may have to do this in batches, so keep them warm in a low oven while you do. Add the remaining oil, lemon juice, mint, tomatoes and peas to the couscous. Serve the salad and falafels with a dollop of yogurt.

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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.

FALAFEL TABBOULEH WITH LEMON YOGURT

Steps:

• 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.
• 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.
• 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.

COUSCOUS SALAD WITH YOGURT DRESSING

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.