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-thick half-moons. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then onions, peppers, tomatoes and zucchini. (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, 4-5 min. Season with salt and pepper, then transfer veggies to a plate. Cover to keep warm.

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

Meanwhile, add 2/3 cup water, 1/8 tsp salt and 1 tbsp butter (dbl all for 4 ppl) 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 cilantro and parsley. Zest, then juice lemon. Whisk together mayo, Harissa Spice Blend, half the lemon zest, 1/2 tbsp lemon juice and 1 tbsp water (dbl both for 4 ppl) in a small bowl. Set aside.

When couscous is tender, fluff with a fork. Add cilantro, parsley and 1/2 tbsp lemon juice (dbl for 4 ppl). 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 harissa sauce over top.