Falafel & Lemony Couscous

While the veggies are roasting, add the water and vegetable stock powder to a medium saucepan and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

While the couscous is cooking, roughly chop the parsley. Zest the lemon to get a generous pinch, then cut into wedges. Roughly chop the kalamata olives.

Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Heat a large frying pan over a medium-high heat with some olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people). When the oil is hot, cook the falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel.

While the falafel is cooking, add the lemon zest, olives, the roasted veggies and 1/2 the parsley to the couscous. Add a generous squeeze of lemon juice, then toss to combine and set aside. In a small bowl, combine the garlic sauce, Greek-style yoghurt and splash of water. Season to taste.

TIP: Add less olives if you find them too salty!