Crispy homemade (or store-bought) falafel are nestled over a bed of couscous tossed with herbs and lemon zest , topped with fresh salad components and finished with a spicy lemon-harissa yogurt sauce . It’s layered, bold, and balanced—perfect for assembling ahead or customizing to your taste.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 minsFor the Bowl
12 falafel (homemade or store-bought), baked or pan-fried
1 cup dry couscous
1 cup boiling water or vegetable broth
1 tbsp olive oil
Zest of 1 lemon
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
Salt and black pepper, to taste
Fresh Veggies & Toppings
1 cup cherry tomatoes, halved
1 cucumber, diced or sliced
1 cup shredded lettuce or baby spinach
¼ red onion, thinly sliced
Pickled red onions or turnips (optional)
Lemon wedges, for serving
For the Lemon-Harissa Yogurt
¾ cup plain Greek yogurt (or plant-based yogurt)
1 tbsp harissa paste (adjust to heat preference)
Juice of ½ lemon
1 tbsp olive oil
Pinch of salt
Cook the Couscous
1
Place couscous in a large heat-safe bowl.
Add boiling water or broth, cover tightly , and let sit for 5 minutes .
Fluff with a fork, then stir in olive oil , lemon zest , parsley , mint , salt , and pepper . Set aside.
Prepare the Falafel
2
If using homemade falafel , prepare your mix in advance and bake or pan-fry until golden and crispy.
If using store-bought , reheat according to package instructions (usually baked at 375°F for 10–15 minutes).
Make the Lemon-Harissa Yogurt
3
In a small bowl, whisk together:
Yogurt
Harissa
Lemon juice
Olive oil
Pinch of salt
Taste and adjust spice and acidity as needed.
Assemble the Bowls
4
In each bowl, add:
A scoop of herbed couscous
3 falafel
A handful of lettuce or spinach
A mix of cherry tomatoes , cucumbers , and red onion
Drizzle generously with lemon-harissa yogurt .
Garnish with lemon wedges and optional pickled onions or turnips .
Tips for Success
5
Use vegetable broth instead of water for a more flavorful couscous.
Let the yogurt sauce chill for 10 minutes to deepen the flavor.
Make a double batch of falafel to freeze or use in wraps later in the week.
Variations
6
Vegan: Use dairy-free yogurt and ensure falafel contains no egg.
Gluten-free: Sub couscous for quinoa , millet , or rice .
Add hummus , roasted sweet potatoes , or olives for extra richness.
Suggested Pairings
7
Serve with: Warm pita bread or flatbread
Drink: Mint iced tea, sparkling water with lime, or light rosé
Occasion: Weeknight dinner, meal prep, vegetarian gathering
Ingredients For the Bowl
12 falafel (homemade or store-bought), baked or pan-fried
1 cup dry couscous
1 cup boiling water or vegetable broth
1 tbsp olive oil
Zest of 1 lemon
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
Salt and black pepper, to taste
Fresh Veggies & Toppings
1 cup cherry tomatoes, halved
1 cucumber, diced or sliced
1 cup shredded lettuce or baby spinach
¼ red onion, thinly sliced
Pickled red onions or turnips (optional)
Lemon wedges, for serving
For the Lemon-Harissa Yogurt
¾ cup plain Greek yogurt (or plant-based yogurt)
1 tbsp harissa paste (adjust to heat preference)
Juice of ½ lemon
1 tbsp olive oil
Pinch of salt
Directions Cook the Couscous
1
Place couscous in a large heat-safe bowl.
Add boiling water or broth, cover tightly , and let sit for 5 minutes .
Fluff with a fork, then stir in olive oil , lemon zest , parsley , mint , salt , and pepper . Set aside.
Prepare the Falafel
2
If using homemade falafel , prepare your mix in advance and bake or pan-fry until golden and crispy.
If using store-bought , reheat according to package instructions (usually baked at 375°F for 10–15 minutes).
Make the Lemon-Harissa Yogurt
3
In a small bowl, whisk together:
Yogurt
Harissa
Lemon juice
Olive oil
Pinch of salt
Taste and adjust spice and acidity as needed.
Assemble the Bowls
4
In each bowl, add:
A scoop of herbed couscous
3 falafel
A handful of lettuce or spinach
A mix of cherry tomatoes , cucumbers , and red onion
Drizzle generously with lemon-harissa yogurt .
Garnish with lemon wedges and optional pickled onions or turnips .
Tips for Success
5
Use vegetable broth instead of water for a more flavorful couscous.
Let the yogurt sauce chill for 10 minutes to deepen the flavor.
Make a double batch of falafel to freeze or use in wraps later in the week.
Variations
6
Vegan: Use dairy-free yogurt and ensure falafel contains no egg.
Gluten-free: Sub couscous for quinoa , millet , or rice .
Add hummus , roasted sweet potatoes , or olives for extra richness.
Suggested Pairings
7
Serve with: Warm pita bread or flatbread
Drink: Mint iced tea, sparkling water with lime, or light rosé
Occasion: Weeknight dinner, meal prep, vegetarian gathering
Falafel Bowl with Herbed Couscous & Lemon-Harissa Yogurt
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