Cous­cous & falafel salad with minty yo­gurt


Serves 4 Prep 15 mins No Cook £ 2.39 a por­tion 540 kcals, 25g fat, 4g sat. fat, 9g sugar 300g cous­cous 300ml hot veg­etable or

chicken stock 250g tub olives and feta

in olive oil 1 heaped tbsp harissa paste 2 x 200g packs falafel 290g jar roasted red pep­pers,

drained and thinly sliced


300g fat-free yo­gurt bunch mint, roughly chopped

Put the cous­cous in a large bowl and pour over the hot stock. Cover with cling film and leave for 5 mins to swell, the fluff with a fork. Drain the olives and feta, re­serv­ing some of the oil. Stir most of the harissa into the cous­cous with the re­served oil, then season to taste.

Tip the cous­cous onto a plat­ter and scat­ter over the falafel. Pile the pep­pers, olives and feta to one side. Mix the yo­gurt and most of the mint with some sea­son­ing in a small bowl, rip­ple through the rest of the harissa, and scat­ter over the re­main­ing mint. Serve with the cous­cous & falafel salad.

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