Preheat oven to 200°C/180°C fan forced. Grease and line two large baking trays.
Place capsicums, eggplant and zucchini on tray. Drizzle with oil and vinegar; toss to coat.
Bake for 20-25 minutes or until just tender.
Meanwhile, place couscous in a bowl and pour over boiling stock or boiling water. Cover for
5 mins or until stock/water is absorbed. Fluff up gently using a fork; cover and keep warm.
Prepare HARVEST GOURMET Classic Falafel according to bake/oven directions on pack.
Gently toss warm roast vegetables through cous cous.
To assemble wraps, spread 2 tbsp yoghurt inside each pitta. Top with a handful of mesclun
leaves, carrot and HARVEST GOURMET Classic Falafel, squeeze with lemon and garnish
with coriander, if desired. Serve with Mediterranean couscous salad.