1In a large bowl, combine couscous, oil, saffron threads and ras el hanout. Pour stock over. Set aside 5 mins. Fluff with a fork and season to taste.
2Meanwhile, heat falafels 1 to 2 mins in the microwave on high (100 per cent power) until hot. Tear falafels into a bowl with olives, artichokes, preserved lemon and parsley. Gently toss together and serve on couscous. Top with Greek yoghurt.
TIP: Saffron is rather pricey, but can easily be replaced with ¼ tsp tumeric for extra colour.
Photo: Rob Shaw/Bauer