Tabouli Couscous with Falafel
BUDGET TIP Use extra parsley instead of mint
SERVES 4 PREP 15 minutes COOK 10 minutes
NUTRITION 2145kJ; 25g fat (10g sat); 17g protein; 43g carbohydrate; 8g fibre a serve COST $3.50 a serve
12 bought falafels Cooking oil spray
1¼ cups couscous
1¼ cups boiling water 2 teaspoons finely grated lemon zest, plus 2 tablespoons lemon juice 4 egg tomatoes, seeded,
½ cup coarsely chopped
½ cup coarsely chopped mint 1 red onion, finely chopped 4 mountain bread wraps 200g tub low-fat hummus
1 Preheat oven to 200ºC/180ºC fan-forced. Place falafels on an oven tray. Spray with oil. Bake for 10 minutes or until heated.
2 Meanwhile, place couscous in a heatproof bowl. Stir in the boiling water. Cover with plastic food wrap. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Add the zest, juice, tomato, parsley, mint and onion; stir to combine.
3 Place wraps on plates. Top with falafels and couscous mixture. Serve with hummus.