Falafels & Moroccan Curry Sauce

• In a medium saucepan, combine water (for the couscous) and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

• While the couscous is cooking, finely grate the remaining carrot. • In a medium bowl, combine carrot, falafel mix and fine breadcrumbs (see ingredients). • Using damp hands, roll and press heaped tablespoons of falafel mixture into small balls (4-5 per person). Transfer to a plate.

• In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium high heat. • When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.

• Wipe out and return frying pan to medium-high heat, with a drizzle of olive oil. Cook Moroccan curry paste, until fragrant, 1-2 minutes. • Add coconut milk and water (for the sauce), and cook until slightly reduced, 2-3 minutes. Season with salt and pepper. • To the saucepan with couscous, add roasted veggies and baby spinach leaves and stir to combine.