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

Toss the falafel with 1 tbsp oil (dbl for 4 ppl) on another baking sheet. Roast in the middle of the oven, filliping the falafels halfway through cooking, until golden-brown, 18-20 min.

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 (NOTE: Juice whole lemon for 4ppl). Cut the remaining lemon into wedges.

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

Whisk together vinegar, garlic, 2 tbsp oil, 1/2 tbsp lemon juice and 1/2 tsp sugar (dbl all for 4ppl) in a large bowl. Add the cucumbers and half the parsley. Toss to coat.

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