INGREDIENTS

• 2 tomatoes

• 2 Lebanese cucumbers

• 2 spring onions

• parsley

• 1 lemon

• 300g couscous

• 2 x 40g slivered almonds

• 300g peas

• 240g natural yoghurt

• 400g falafel

• 70ml extra virgin olive oil

• 3 tsp honey

• neutral-flavoured oil, for shallow frying

Allergens: Almond, Gluten, Milk, Sesame, Wheat. May contain traces of other allergens.

METHOD

1. Prepare ingredients

Read through the recipe. Bring a medium saucepan of salted water to the boil for the peas. Chop the tomatoes and cucumbers. Trim and thinly slice the spring onions. Finely chop the parsley leaves, discarding the stems. Finely grate the lemon zest, then juice.

2. Prepare couscous

Put the couscous in a large heatproof bowl, pour over 330ml (1⅓ cups) boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Fluff the grains with a fork. Season well with salt and pepper.

3. Cook peas

Meanwhile, put the almonds in a large frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan and allow to cool slightly, then coarsely chop. Reserve the pan. Cook the peas in the pan of boiling water for 2 mins or until tender. Drain, then rinse under cold water.

4. Make dressings

Put 60ml (¼ cup) extra virgin olive oil, lemon zest and 2 tbs lemon juice in a bowl, season with salt and pepper and whisk to combine. For the honey yoghurt, put the yoghurt and 3 tsp honey in a bowl, season with salt and pepper and stir to combine.

5. Cook falafels

Heat 1cm oil in the reserved frypan over medium-high heat. Cook the falafels for 3 mins, turning occasionally, until golden. Remove the falafels from the pan using a slotted spoon or tongs and drain on paper towel.

6. Get ready to serve

Add the tomato, cucumber, spring onion, parsley, almonds and peas to the couscous. Drizzle with the dressing and toss to combine. Taste, then season with salt and pepper. Divide the couscous, falafels and honey yoghurt among bowls to serve.