Falafel tabbouleh with lemon yogurt

Directions

1. 1
   Cook the falafels according to pack instructions and boil the kettle. Tip the couscous into a large bowl, pour over 325ml boiling water, cover, then leave to stand for 5 mins until all of the water is absorbed.
2. 2
   Fluff up the couscous with a fork, then stir through the lemon zest, juice from 1 lemons, olive oil, spring onions, cucumber, mint and three-quarters of the parsley with plenty of seasoning. Tip onto a large platter.
3. 3
   Mix the remaining lemon juice and parsley into the yogurt, then spoon into a small bowl. Scatter the hot falafel over the couscous salad, then serve the yogurt sauce alongside.