Spinach Falafel Couscous Bowl

In a small bowl, combine the tahini, Greek yoghurt, a generous squeeze of lemon juice (see ingredients list) and a pinch of salt and pepper. Cut the remaining lemon into wedges.

TIP: Taste the sauce and add more lemon juice, salt or pepper if you like!

In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook, stirring, until fragrant, 1-2 minutes. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). 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 and stir through the mint and parsley. Set aside, uncovered, to cool.

While the couscous is cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 3-4 minutes. Transfer to a small bowl and set aside. 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.

Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). 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 falafel and cook, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season the falafel with a pinch of salt and pepper.