SALAD SERIES // Falafel with Pearl Couscous, Pistachios and Spiced Yoghurt

Enough for 3 lunches

INGREDIENTS

9 pieces of falafel
300g pre cooked pearl couscous
200g canned chick peas, drained
1/4 cup raisins, roughly chopped
1/4 cup pistachio nuts, roughly chopped
1 bunch mint, leaves removed
1/4 cup pomegranate seeds

Dressing
2 tbs lemon juice
2 tsp dijon mustard
2 tsp honey
1 tsp smoked paprika
6 tbs extra virgin olive oil
salt and pepper

Spiced Yoghurt
1/2 cup natural yoghurt
2 tsp ground cumin
2 tsp ground coriander
Juice and zest of half a lemon
salt and pepper

METHOD

  • Drain chickpeas and run them under cold water
  • To cook Pearl Couscous – bring pot of salted water to the boil, place couscous in water for 8 mins and then drain and drizzle with a olive oil
  • For the dressing, pour all of the ingredients into a small jar and shake for 30 seconds
  • For the spiced yoghurt, put all the ingredients into a bowl and mix
  • Remember this makes three servings so to construct the salad, place 1/3 of chickpeas in a mixing bowl, 1 cup of couscous, 2 small handfuls of currants, about three sprigs of mint leaves, 2-3 felafel’s heated up in the microwave for 30 seconds and then each cut into quarters, add a big pinch of salt and pepper, dress with 1/3 of the dressing and mix it all together!
  • Garnish with pistachios and  a few spoonfuls of yogurt

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