Mediterranean Falafel & Veggie Couscous

While the veggies are roasting, add the water (for the couscous) to a medium saucepan, crumble in the 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. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

While the couscous is cooking, roughly chop the parsley. Finely chop the garlic. Zest the lemon to get a generous pinch and cut into wedges. Roughly chop the kalamata olives. Heat a generous drizzle of olive oil in a large frying pan over medium-high heat, add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl and set aside to cool.

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 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 falafels are cooking, add a generous squeeze of lemon juice, lemon zest, olives, the roasted veggies and 1/2 the parsley to the couscous. Toss to combine and set aside. Add the tartare sauce, water (for the dressing) and Greek-style yoghurt to the garlic. Stir to combine and season to taste. TIP: Add less olives if you find them too salty!