Falafel Mezze Bowl

Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on a baking tray on the middle shelf of your oven until soft, 10-12 mins.

Meanwhile, cut the tomato into 1cm chunks.

Peel and grate the remaining garlic (or use a garlic press).

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When hot, add the garlic and fry for 1 min, then stir in the couscous until coated, 1 min. 

Add the vegetable stock paste and water for the couscous (see pantry for amount). Bring to the boil.

When boiling, remove from the heat and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

When your roasted garlic is ready, remove the parcel from the baking tray and allow to cool slightly.

Place the falafels onto the (now empty) baking tray and bake on the middle shelf until golden brown, 5-8 mins.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the mashed garlic and yoghurt. Season with salt and pepper.

When the aubergine has 5 mins left, drizzle over the honey (see pantry for amount) and toss to coat. Return to the oven and bake for the remaining time until golden and sticky.

When the couscous is cooked, stir through the zhoug (add less if you'd prefer things milder) and tomato chunks. Taste and season with salt and pepper if needed.