Carrot Ribbon Salad with Cauldron Middle Eastern Falafels

1 pack of Cauldron Middle Eastern Falafels

80g giant couscous

2 carrots, peeled into ribbons

1 small cucumber, chopped into chunks

½ a red onion, thinly sliced 

4 medjool dates, pitted and chopped 

80g pomegranate seeds

1 avocado, cut into cubes 

1 handful of fresh coriander (or swap for parsley/mint/basil)

For the dressing:

2 tbsp extra virgin olive oil

1 lime, juiced and zested

½ tbsp maple syrup

½ tbsp apple cider vinegar

1 garlic clove, crushed

A pinch of chilli flakes

Salt and pepper

For the tahini drizzle:

2 tbsp runny smooth tahini

1 tbsp lemon juice

2-3 tbsp water