Heat the oven to 180*C
Put the Falafel's on the baking tray, put the tray in the oven and bake the balls for 12 minutes
Pour the couscous, 1 tbsp olive oil into a mixing bowl and pour 150ml boiling water from the kettle into the bowl, put a dinner plate on top of the bowl and set to one side for 15 minutes. Then take the plate off and fluff it with a fork and let it cool down to room temperature
Meanwhile, quarter the cherry tomatoes, quarter the cucumber lengthwise, cut into ½ cm chunks and add them both to a large mixing bowl , rip the parsley leaves from the stalks and finely chop the leaves and add them to the mixing bowl, finely chop the mint leaves and spring onions and add them to the bowl.
Cut the lemon in half and squeeze the juice into the bowl with one hand, catching any pips with the other. Add the cooked couscous to the bowl and fold it into the rest of the ingredients to mix.
Transfer equal amounts of the tabbouleh to the lunch boxes and drizzle with a splash of olive oil Add falafel balls to each lunch box. Place the lids on the boxes, put the boxes in the refrigerator and consume within 24 hours.