Asparagus and artichoke cous cous salad with falafel

Heat 1 tbsp olive oil in a large pan and add capsicum, asparagus, and garlic. Sauté for about 5 minutes until asparagus is tender.
Meanwhile, add 1 cup cous cous and spices to a large container with a lid. Dissolve vege stock powder in 1 cup boiled water and add to container. Swill around gently to coat. Place lid on container and leave for 5 minutes or until water is fully absorbed.
When veges are tender, add lentils, jalapenos, spring onions, and artichokes to the pan. Cook until heated through, then turn off the heat.
Remove lid from cous cous and stir with a fork. Add vegies, lemon juice, feta, and additional olive oil if desired. Stir to combine.
Microwave or fry falafel according to package instructions.
Serve cous cous salad with falafel balls and natural yoghurt (in wraps if desired). Enjoy!