Falafel & Israeli Couscous Bowl

While the veggies are roasting, roughly chop the baby spinach leaves. Finely chop the garlic. Heat a large frying pan over a medium-high heat. Toast the flaked almonds until golden, 3-4 minutes. Transfer to a bowl.

While the almonds are toasting, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Cook the garlic and the Israeli couscous, stirring occasionally, until fragrant and toasted, 1-2 minutes. Add the water and a pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

While the couscous is cooking, combine the harissa paste and plant-based aioli in a small bowl.

TIP: Add a dash of water if you prefer a thinner consistency of aioli.

Using damp hands, scoop out heaped tablespoons of the falafel mix and shape into small round balls. Transfer to a plate. You should get 5-6 falafels per person. 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 falafels, tossing, until deep golden brown, 4-6 minutes. Transfer to a plate lined with paper towel. Add the roasted veggies and baby spinach to the cooked couscous. Toss gently to combine and season to taste.