Falafel and Roasted Red Pepper Bowls with Couscous and Harissa Yoghurt

Ingredients

• 400 g tinned chickpeas
• 300 g couscous
• 300 g roasted red peppers in a jar
• 2 tbsp harissa paste
• 150 ml Greek yoghurt
• 2 tsp ground cumin
• 30 g flat-leaf parsley
• 2 clove garlic cloves
• 3 tbsp plain flour
• 4 tbsp vegetable oil

Method

1. 1

   Drain and rinse the chickpeas, then blitz in a food processor with the garlic, parsley, cumin, flour and seasoning until a rough paste forms. Shape into 12 small patties.

2. 2

   Heat the vegetable oil in a frying pan over a medium-high heat. Fry the falafel patties for 3 minutes each side until deep golden brown. Drain on kitchen paper.

3. 3

   Pour boiling water over the couscous (equal volume), cover with a plate and leave for 5 minutes. Fluff with a fork and season.

4. 4

   Stir together the yoghurt and harissa paste to make the sauce. Taste and adjust seasoning.

5. 5

   Slice the roasted red peppers into strips.

6. 6

   Divide couscous between four bowls, arrange falafel and red pepper strips on top, then drizzle generously with the harissa yoghurt.