• Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
• Stir in the pearled couscous, bring back to the boil and simmer, covered, 12-15 mins.
• Drain in a sieve and pop back in the pot, off the heat.
• Season to taste with salt and pepper.
• Cover with a lid and leave to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Trim and quarter the radish.
• Roughly chop the olives. Cut the tomato into 2cm chunks.
• Zest and quarter the lemon.
• Trim the carrot, then coarsely grate (no need to peel). Roughly chop the parsley (stalks and all).
• Toss the carrot, radish and half the parsley with ½ tbsp lemon juice (per 2P), a pinch of lemon zest and ½ tsp sugar (per 2P). Mix together and set aside, continuing to stir frequently.

• Place a pan over medium-high heat with a drizzle of oil.
• When hot, fry the falafel, turning frequently for even cooking, 3-5 mins. 
• Meanwhile, in a small bowl, mix the chilli flakes with the aioli.

• Mix the couscous with the tomato and olives and divide between bowls.
• Top with falafel then marinated veg and sprinkle the remaining parsley over the top.
• Drizzle over the spicy aioli and finish with a crumbling of Greek style cheese.
• Squeeze a lemon wedge over the top, if desired.