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.
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.
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).
In a small bowl, whisk together:
Yogurt
Harissa
Lemon juice
Olive oil
Pinch of salt
Taste and adjust spice and acidity as needed.
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.
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.
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.
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
4 servings