Herby Falafel & Tahini Couscous Bowl

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.

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.

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.

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.