Spinach Falafel Couscous Bowl

In a small bowl, combine the tahini, a generous squeeze of lemon juice and a pinch of salt and pepper. Cut the remaining lemon into wedges. TIP: Add more lemon juice to the sauce if you like!

In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook, stirring, for 1-2 minutes, or until fragrant. Add the couscous, water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine, then bring to the boil. Place a lid on the saucepan and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff up with a fork, stir through the coriander and mint. Set aside, uncovered, to cool.

While the couscous is cooking, heat a medium frying pan over a medium-high heat. Add the pistachios and toast, tossing occasionally, for 3-4 minutes, or until golden. Transfer to a small bowl. In a medium bowl, combine the tomato, cucumber, a drizzle of olive oil and a pinch of salt and pepper. Crumble in the fetta and mix to combine.

Return the medium frying pan to a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the spinach falafels and cook, turning regularly, for 3-4 minutes or until deep golden brown. Transfer to a plate lined with paper towel. Season the falafels with a pinch of salt and pepper. TIP: The oil helps the falafels get crisp, so make sure you use enough.