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
FOR THE YOGURT
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.