Heat your grill to a medium-high setting. Fill and boil your kettle. Tip the couscous into a heatproof bowl. Pour over 200ml hot water from the kettle. Swirl with a fork, cover with a plate and set aside to soak for 10-15 mins. The couscous will absorb the water and become tender.

Peel the cucumber, then dice it and scoop it into a large mixing bowl (the peel can be bitter, although you can leave the cucumber unpeeled if you prefer). Dice the tomatoes and add to the cucumber. Trim the roots and ragged greens from the spring onions, finely slice them (white and green parts) and add to the veg.

Place the falafels on a baking tray. Slide the tray under the grill and cook the falafels for about 6-8 mins, turning the falafels over halfway through, till they have darkened slightly and are warmed through. Keep a close eye on them so they don’t burn.

Meanwhile, finely chop the mint leaves and finely grate the zest from the lemon. Add to a small bowl, saving a pinch of each for garnishing, and mix in the Greek style yogurt with a good pinch of salt and pepper.

Drain any excess water off the couscous, then fluff it with a fork. Add the couscous to the bowl of diced veg. Squeeze in a little juice from the zested lemon and add 1 tbsp olive oil. Season with salt and pepper. Mix and taste. Add more salt, pepper or lemon juice, if needed.

Divide the couscous salad between two plates. Top with the lamb’s lettuce and grilled falafels. Serve with the minty yogurt on the side, garnished with the last of the chopped mint and lemon zest.