Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil, add tomatoes and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven, stirring halfway through cooking, 20-22 min.

While tomatoes roast, toss the falafel with 1 1/2 tbsp oil (dbl for 4 ppl) on another baking sheet. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 8-10 min.

While falafel bake, cut cucumber into 1/4-inch rounds. Roughly chop parsley and cilantro. Peel, then mince or grate garlic. Roughly chop the olives. Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Add couscous to the large pot of boiling water. Cook, uncovered, until couscous is tender, 6-7 min. When couscous is tender, drain and return to the same pot, off the heat.

While couscous cooks, whisk together vinegar, garlic, 2 tbsp oil, 1/2 tbsp lemon juice and 1/2 tsp sugar (dbl all for 4 ppl) in a large bowl. Add the cucumbers and half the parsley. Season with salt and pepper, then toss to coat.

Add roasted tomatoes, 2 tbsp butter (dbl for 4 ppl), cilantro and half the feta to the pot with the couscous. Toss to combine. Divide couscous between plates. Top with falafel, then marinated cucumbers. Sprinkle with the olives, remaining parsley and remaining feta. Squeeze over a lemon wedge, if desired.