- 75g wholewheat couscous
- 1 red onion
- 1 red pepper
- 12 sesame & mint falafel
- 1 mini romaine lettuce
- 3 vine tomatoes
- A handful of mint, leaves only
- 1 chilli
- 1 lime
- 50g sweet Thai sauce
- 150ml boiling water
- Sea salt
- ½ tbsp olive oil
- Freshly ground pepper
- Measuring jug
- Baking tray
- 1.
Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Tip the couscous into a heatproof bowl, add a pinch of salt and 150ml hot water from the kettle. Cover with a plate and set aside for 10 mins. The couscous will soak up the water and become tender.
- 2.
Meanwhile, peel and thinly slice the red onion. Halve the pepper and scoop out the seeds and pith. Finely chop the pepper. Tip the veg onto a baking tray, drizzle with ½ tbsp olive oil and season with salt and pepper. Toss to coat then slide into the oven for 5 mins.
- 3.
After 5 mins, remove the tray of veg from the oven and add the falafel. Slide back into the oven to roast for 15 mins.
- 4.
While the falafel and veg cook, shred the lettuce. Finely chop the mint leaves. Dice the tomatoes.
- 5.
Halve the chilli and flick out the seeds and pith if you prefer less heat. Finely chop the chilli and pop it into a small bowl. Finely grate in the zest from the lime and squeeze in the juice. Pour in the sweet Thai sauce, add a pinch of salt and stir to mix. Set to one side.
- 6.
Fluff the couscous with a fork and add the lettuce and tomato. Take the falafel and veg out of the oven if you haven't already. Fold the roasted onions and peppers through the couscous.
- 7.
Divide the roast veg couscous between a couple of bowls and top with 6 falafels each. Drizzle over the chilli and lime sauce and garnish with the mint leaves to serve.