Tabouli Cous­cous with Falafel

Women's Weekly (Malaysia) - - Smart Cooking - Prep 10 mins / Cook 5 mins / Serves 4

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.

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