Falafel & Spiced Roast Veggie Couscous

While the veggies are roasting, zest the lemon to get a good pinch, then slice into wedges. Pick and roughly chop the mint leaves. Roughly chop the baby spinach leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Set aside in a small bowl. In a medium bowl, combine a generous squeeze of lemon juice, mint (reserving a pinch for a garnish), Greek yoghurt, a drizzle of olive oil and a pinch of salt.

In a medium saucepan, add the water, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and gently stir through the butter. Set aside uncovered.

While the couscous is cooking, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel.

Add the roasted veggies, lemon zest and spinach to the pan with the couscous. Gently toss to combine and season to taste. TIP: Use as much or little lemon zest as you like depending on your taste preference.