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

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

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

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

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

Add tomatoes, olives, 1/4 tsp (1/2 tsp) lemon zest, 2 tbsp (4 tbsp) butter and half the feta to the pot with couscous. Toss to combine.Divide couscous between plates.Top with falafel, then marinated veggies.Sprinkle remaining cilantro and remaining feta over top.Drizzle spicy mayo over top.Squeeze a lemon wedge over top, if desired.