Italian Falafels & Veggie Couscous

While the veggies are roasting, thinly slice the red onion. Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Using damp hands, roll heaped tablespoons of the falafel mix into small balls. Transfer to a plate. You should get 3 falafels per person. In a small bowl, combine the red pesto, mayonnaise and a splash of water. Set aside.

Heat a large frying pan over a medium heat with the butter and a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl.

While the onion is cooking, heat a medium saucepan over a medium heat with a drizzle of olive oil. 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 is absorbed, 5 minutes. Fluff up with a fork. Stir through the roasted veggies, lemon zest and a squeeze of lemon juice.

While the couscous is cooking, wipe out the frying pan and return to a 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, turning, until browned and heated through, 5-7 minutes. Transfer to a plate lined with paper towel.

TIP: Cook the falafels in batches if your pan is getting crowded!