Spinach Falafel & Pearl Couscous

While the veggies are roasting, roughly chop the baby spinach leaves. Juice the lemon to get 2 tsp for 2 people / 1 tbs for 4 people then cut the remaining lemon into wedges. Roughly chop the parsley. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast for 2-3 minutes, or until golden. Transfer to a small bowl.

Heat a medium saucepan over a medium-high heat with a drizzle of olive oil and the pearl couscous. Cook, stirring occasionally, for 1-2 minutes or until golden and toasted. Add the water and a generous pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, for 10-12 minutes or until the couscous is tender and the water has been absorbed. Transfer to a medium bowl. TIP: Pearl couscous has a firm, slightly chewy texture.

While the couscous is cooking, combine the hummus, lemon juice, a dash of water and a pinch of salt and pepper in a small bowl and mix to a drizzle consistency. TIP: Add more lemon juice if you like!

In a medium bowl, 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 oil to coat the base of the pan. Add the falafel pieces (don't forget the crumbs!) and a generous pinch of salt and cook, stirring, for 5-6 minutes, or until golden. Season with pepper. Add the roasted vegetables and baby spinach to the couscous. Toss gently to combine and season with salt and pepper.