Falafel & Roast Veggie Couscous

Meanwhile, thinly slice onion. Finely chop garlic. Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Roughly chop leaves from herbs. In a small bowl, combine creamy pesto dressing and Greek-style yoghurt. Set aside.

In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring, until softened, 5-6 minutes. Add garlic and cook until fragrant, 1 minute. Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a second small bowl.

When the veggies have 10 minutes remaining, combine the water and vegetable stock powder in a medium saucepan and bring to the boil. Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. Stir through the roasted veggies and mixed leaves.

While couscous is cooking, wash out frying pan, then return to medium-high heat with some olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people). When oil is hot, cook falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a paper towel-lined plate. Season with salt and pepper.