Tabouli Couscous with Falafel
2 cups couscous 2 cups boiling water 4 ripe tomatoes, finely chopped 1 cup chopped parsley leaves 1 cup chopped mint leaves 5 green onions, thinly sliced 75g tub pomegranate arils (or from 1 pomegranate) ¼ cup extra virgin olive oil 1 lemon, finely grated zest, juice, plus wedges to serve 300g packet falafel Lebanese bread, hummus, labne (storebought or see tip), to serve 1. In a heatproof bowl, combine couscous and boiling water. Cover with plastic wrap. Set aside 5 mins. Fluff with a fork to separate grains. 2. Mix in tomatoes, herbs, green onions, pomegranate arils, oil, zest and juice. Season. 3. Heat falafel following packet instructions. Top tabouli couscous with falafel. Serve with Lebanese bread, hummus, labne and lemon wedges.
Make your own labne with Greekstyle yoghurt mixed with 1 tsp salt in a fine sieve, chill overnight in fridge.