Herby Falafel & Tahini Couscous Bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop the garlic. Finely chop the tomato and cucumber. Roughly chop the parsley leaves. Pick and roughly chop the mint leaves. Slice the lemon into wedges

Step 2

In a small bowl, combine the tahini, Greek-style yoghurt and a generous squeeze of lemon juice, then season with salt and pepper. Set aside. TIP: Taste and add more lemon juice, salt or pepper if you like.

Step 3

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 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, then stir through the parsley and mint. Set aside, uncovered, to cool slightly.

Step 4

While the couscous is cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a second small bowl. In a medium bowl, combine the tomato, cucumber and a drizzle of olive oil. Season with salt and pepper, crumble in the feta and stir to combine.

Step 5

Use your hands to break each falafel bite into quarters (don't worry if they crumble!). Return the frying pan to a medium-high heat with 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 and season with salt and pepper.

Step 6

Divide the couscous, falafel and feta salsa between plates. Drizzle with the tahini sauce. Sprinkle with the toasted almonds and serve with any remaining lemon wedges.