Italian Falafel & Couscous Bowl

While the veggies are roasting, thinly slice the red onion. Finely chop the garlic. Zest the lemon to get a pinch and slice into wedges. Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). In a small bowl, combine the red pesto, mayonnaise and water (for the dressing). Heat a large frying pan over a mediumhigh heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.

Return the frying pan to a medium heat with the butter and a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl.

While the onion is cooking, heat a medium saucepan over a medium heat with a drizzle of olive oil. Add the water (for the couscous) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the roasted veggies, lemon zest and a squeeze of lemon juice.

While the couscous is cooking, return the frying pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the falafels, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season.