Mediterranean Falafel & Roast Veggie Couscous Bowl

While the veggies are roasting, finely chop the garlic. In a medium saucepan, heat a generous drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water (for the couscous) and the vegetable stock powder and bring to the boil. Add the couscous and another drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside.

While the couscous is cooking, roughly chop the parsley leaves. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the roasted almonds. In a small bowl, combine the dill & parsley mayonnaise, water (for the dressing) and Greek-style yoghurt. Season to taste and set aside.

Use your hands to break each falafel bite into halves (don't worry if they crumble!). Heat a large frying pan over a high heat. Add the boiling water (see ingredients) and falafels and cook until the water is evaporated. Once evaporated, add a generous drizzle of olive oil to the falafels and cook, tossing occasionally, until golden, 2 minutes. Transfer to a plate lined with paper towel and season with salt and pepper.

While the falafel is cooking add a generous squeeze of lemon juice, the lemon zest, parsley and roasted veggies to the couscous. Toss to combine.