Falafel & Spiced Roast Veggie Couscous

While the veggies are roasting, zest the lemon to get a pinch, then slice into wedges. Pick and roughly chop the mint leaves. Roughly chop the mixed salad leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. In a medium bowl, combine a generous squeeze of lemon juice, the mint (reserve a pinch for a garnish), Greek-style yoghurt and a drizzle of olive oil. Season to taste and set aside.

In a medium saucepan, add the water and vegetable stock powder, then 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 has absorbed, 5 minutes. Fluff up with a fork and gently stir through the butter.

While the couscous is cooking, use your hands to break each falafel bite into halves (don't worry if they crumble!). Return the frying pan to a high heat. Carefully add the boiling water (see ingredients) and falafel and cook until the water has evaporated. Add a generous drizzle of olive oil to the falafel and cook, tossing, until golden, a further 2 minutes. Transfer to a plate lined with paper towel, then season with salt and pepper.

Add the roasted veggies, lemon zest and salad leaves to the couscous. Gently toss to combine and season to taste. TIP: Use as much or little lemon zest as you like depending on taste.