Remember my rant about being busy from this post?? Well, I'll spare you the ranting this time and skip straight to the recipe. Here's another semi-homemade lunch that was so easy to put together and turned out to be delicious!
Hubby and I ate at a Mediterranean restaurant last night and had some leftover falafels that we brought home. Leftovers make the best meals!! Wouldn't you agree?? So all I did was made some couscous, chopped up some veggies, and whisked up a dressing and ta-da....lunch was ready in less than 10 minutes!

Falafels: You can either use frozen, fresh from a restaurant, or homemade falafels. Here's my recipe for healthy baked falafels.

Couscous: In a small pot, bring 1/4 cup of water to a boil, then take the pot off the heat and immediately add 1/2 tsp extra virgin olive oil, a pinch of salt and 1/4 cup dry couscous. Stir well, cover, and let it sit for about 5-6 minutes. Use a fork to fluff up the couscous before serving.

Veggies: Tomatoes, cucumbers, and onions make a great combination for this falafel bowl. Chopped parsley for garnish.

Tangy tahini dressing: In a small bowl, mix 1 tbsp tahini, 1/4 tsp fresh lemon juice (+/- per your taste), 1/2 tsp water, and a pinch of salt. You can add a few pinches of cayenne pepper or paprika if you want it a bit spicy.

Bowl: Put the couscous in a bowl, top with falafels and veggies. Drizzle the dressing before serving. Take a picture and eat!

Total time 5-10 minutes | Serves 1