Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Prick tomatoes with a fork.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then onions, peppers, tomatoes, zucchini and half the Harissa Spice Blend (use all for 4 ppl). (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook, stirring occasionally, until peppers are tender-crisp and tomatoes are blistered, 4-6 min.Season with salt and pepper. Transfer veggies to a plate, then cover to keep warm.

Carefully wipe the pan clean with paper towels. Reduce heat to medium. Add 1 tbsp oil to the same pan, then falafel. (NOTE: Don't overcrowd the pan; cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side. Transfer falafel to the same plate as veggies, then cover to keep warm.

Meanwhile, add 2/3 cup (1 1/3 cups) water, 1/8 tsp (1/4 tsp) salt and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.

Roughly chop parsley. Zest, then juice lemon. Whisk together spicy mayo, half the lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) water in a small bowl. Set aside.

When couscous is tender, fluff with a fork. Add parsley and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper, then stir to combine.Stir remaining lemon zest into veggies. Divide couscous between bowls. Top with veggies and falafel. Drizzle spicy mayo sauce over top.