- 300 ml Lemon Sauce
- 400 g Frozen Falafels
- 300 g Vegetable Stock
- 300 g Couscous
- 1 Tomato
- 1 tbsp Butter
- 250 g Frozen Peas (Thawed)
- Freshly Ground Black Pepper
- 100 g Coarsely Chopped Fresh Mint
Fry the falafel according to the instructions on the packet.
Meanwhile, heat the stock in a saucepan. Add in the couscous. Remove the pan from the heat and let rest for 5 minutes with the lid on.
Dice the tomato into small cubes. Mix the butter, tomato and peas into the couscous.
Heat the sauce in a saucepan while stirring and serve with the falafel and vegetable couscous. Season with pepper and sprinkle with mint.