Lentil Falafel Vegetable Couscous

Ingredients

• 240 g baked lentil falafel
• 200 g cooked couscous and vegetables
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Blend cooked lentils with onion, garlic, parsley, cumin and coriander until it holds together. Shape into 10–12 small patties (240 g in total).
2. Pour boiling stock over about 60 g dry couscous, cover for 5 minutes and fluff. Stir in steamed diced carrot, courgette and peas — 200 g.
3. Bake at 200 °C for 20–25 minutes, turning halfway, until crisp on the outside.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked couscous and vegetables first, the Lentil Falafel on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.