Arabian flatbreads with couscous meatballs and tabbouleh - United Kingdom

Ingredients

• 25 g (1 oz) yeast
• 3½ dl (10 cups) lukewarm water
• 550 g (4½ cup) wheat flour + some for rolling out
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp olive oil
• Cooking spray
• 400 g (0.9 lbs) prepared couscous, equalling approx. 150 g (0.3 lbs) dry couscous
• 1 courgette, coarsely grated
• 1 large carrot, coarsely grated
• 2 finely grated cloves of garlic
• 1 large handful of flat leaf parsley, finely chopped
• 100 g (3.5 oz) Feta cheese
• 2 eggs
• 1-1½ dl (0.4-0.6 cup) breadcrumbs
• Salt and pepper
• Rapeseed oil
• 100 g (0.25 lbs) prepared couscous, equalling approx. ½ dl (0.2 cup) dry couscous
• 150 g (0.35 lbs) flat leaf parsley
• 8 cherry tomatoes
• ½ cucumber without seeds
• 2 spring onions
• ¼ dl (0.1 cup) olive oil
• Juice from 1-1½ lemon
• 1 pinch of sugar
• Feta cheese for crumbling onto the dish before serving (option)