Falafel tabbouleh with lemon yogurt

Ingredients

• 16  no boil lasagna noodles 
• 200 g couscous 
• 2  juice of lemon 
• 3 tbsp olive oil 
• 1 bunch spring onion finely sliced
• 1  cucumber halved sliced
• 1 small bunch mint leaves roughly chopped
• 1 large bunch parsley roughly chopped
• 150 ml yogurt 

Equipment

• bowl

Directions

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. 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. 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.