• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• On an unlined baking sheet, toss falafel with 1 1/2 tbsp (3 tbsp) oil.
• Roast in the middle of the oven for 8-10 min, flipping halfway through, until golden.

• Slice radishes into 1/4-inch rounds.
• Roughly chop parsley.
• Peel, then mince or grate garlic.
• Drain, then roughly chop olives.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.

• Meanwhile, in a large bowl, whisk together garlic, 2 tbsp (4 tbsp) oil, 1/2 tbsp (1 tbsp) lemon juice and 1/2 tsp (1 tsp) sugar.
• Add carrots, radishes and half the parsley.
• Season with salt and pepper, then toss to coat. 

• To a small pot, add 2/3 cup (1 1/3 cups) water and 1/8 tsp (1/4 tsp) salt.
• Cover and bring to a boil over high.
• Once boiling, remove from heat, then add couscous. Stir to combine.
• Cover and let stand for 5 min.
• When couscous is tender, fluff with a fork.

• Heat a large non-stick pan over medium-high.
• When hot, add tomatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• Cook for 3-4 min, stirring often, until tomatoes blister and soften. Set aside.

• To the pot with couscous, add tomatoes, olives, 1/4 tsp (1/2 tsp) lemon zest, 2 tbsp (4 tbsp) butter and half the feta. Toss to combine.
• Divide couscous between bowls.
• Top with falafel, then marinated veggies.
• Sprinkle remaining parsley and remaining feta over top.
• Drizzle spicy mayo over top.
• Squeeze a lemon wedge over top, if you like.

If you've opted for double falafel, cook in the same way the recipe instructs you to cook the regular portion of falafel.