Golden Falafel Bites & 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. Use your hands to break each falafel bite into quarters (don't worry if they crumble!). In a small bowl, combine the red pesto, mayonnaise and water (for the dressing). Set aside.

Heat a large frying pan over medium heat with the butter and a drizzle of olive oil. Add the onion and cook, 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 (for the couscous) 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. When the couscous is done, stir through the roasted veggies, lemon zest and a squeeze of lemon juice.

While the couscous is cooking, 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 golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season with salt and pepper. Roughly chop the parsley leaves.