Giant couscous & falafel salad with sweet tahini dressing

Preheat the oven to 200ºC, gas mark 6. Cook the falafel according to pack instructions. Meanwhile, boil the couscous according to pack instructions, then drain, toss in the olive oil and transfer to a serving bowl.

For the dressing, mix the vegan mayo with the tahini, lemon, garlic and agave in a small bowl or jam jar. Whisk in the olive oil until a smooth, emulsified dressing forms, then season.

Once the falafels are ready, add the watercress, tomatoes, cucumber and most of the coriander to the couscous, drizzle over most of the dressing and toss everything together. Scatter the falafels over the top, drizzle over the remaining dressing and scatter over the remaining coriander and the pul biber, if using. Serve immediately.