The cous cous salad is finished with a pinch of cracked black pepper.
For the houmous:
1 small garlic clove.
2-3 tablespoons of greek yoghurt.
For the cous cous:
A handful of cherry tomatoes.
A quarter of a cucumber.
To make the Falafels
Open both sachets of the falafel mix.
Mix in a bowl with 150ml of water
Add the zahtar (just under a teaspoonful).
Leave to stand for 5 minutes.
Give the mixture a final stir.
Wet your hands and form the mixture into falafels.
Fry in a pan for about 5 minutes or until golden brown.
To make the houmous
Drain and rinse the chickpeas and pour into a blender or food processor. Then add the garlic clove, a little of the rapeseed oil, peanut butter, lemon juice, salt and cumin. Whizz up into a rough paste.
Add the yoghurt and whizz again. If the mixture is still too thick and/or dry add extra yoghurt and oil in small amounts until you have a more free-flowing puree.
Taste the mixture and season further with salt or lemon juice as required.
Spoon into a serving bowl and sprinkle with the chopped peanuts.
This recipe was adapted from Nigella Lawson's Recipe in her book "Nigella Kitchen", and is similar to this recipe.
To make the cous cous salad
Pour a cupful of cous cous into a bowl.
Pour boiling water over the cous cous. Enough to cover the cous cous by 1cm.
Cover with a lid and leave for 15 minutes.
Chop the cucumber, artichoke, tomatoes and peppers into a bowl.
Add the cous cous.
Add mixed herbs and cracked black pepper.
Mix all ingredients.
If you have difficulty in forming the falafels, you can add in a little beaten egg, and reduce the water a little. (Of course, this would make the recipe non-vegan).
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