Ingredients
200g couscous
300ml hot vegetable stock (fresh or stock cube)
1 tbsp harissa
½ tbsp lemon juice
1 tbsp extra virgin olive oil
1 tsp sumac
¼ tsp sea salt
¼ tsp ground black pepper
20g raisins
10 sundried tomatoes, roughly chopped
1 red pepper, de-seeded and finely chopped
10g fresh coriander, finely chopped
10 g fresh parsley, finely chopped
For the yoghurt sauce:
5 tbsp Greek yoghurt
1 tbsp lemon juice
1 tbsp water
½ tsp cumin
Salt and pepper to taste
To serve:
2 packs of Cauldron Moroccan Falafels
1 spring onion, finely sliced
2 tbsp toasted shelled hemp seeds
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