Falafel & Roast Cauliflower Couscous Bowl

• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion, then set aside. • In a medium saucepan, combine the water and vegetable stock powder. Bring to the boil, then add couscous, stirring to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes.

• Break each spinach falafel into quarters using your hands (don't worry if they crumble!). • In a large frying pan, heat some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When oil is hot, cook falafel, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate. Season with salt. • While falafel are cooking, combine plant-based basil pesto, plant-based aioli and a drizzle of water in a small bowl. Season to taste. Set aside. • Fluff up couscous with a fork, then gently stir in baby spinach leaves, roasted veggies and balsamic vinaigrette. Season to taste.