• Wash and dry produce. • In a small pot, bring couscous, stock concentrates, and 1¼ cups water (2½ cups for 4) to a boil. Once boiling, cover and reduce to a low simmer. TIP: Start with hot water to help the water boil faster. • Cook until tender, 8-10 minutes. Keep covered until ready to serve.

• Meanwhile, halve falafel. • Drizzle oil in a hot large pan. Cook falafel until golden and crispy, 2-3 minutes per side.

• While falafel cooks, in a small bowl, mix smoky garlic herb sauce and sour cream. • Dice cucumber. Halve tomatoes. Roughly chop dill. Quarter lemon. • In a separate small bowl, mix cucumber, tomatoes, dill, feta, 1 TBSP olive oil (2 TBSP for 4), and juice from half the lemon. Taste and season with salt and pepper.

• Toast pitas; spread with half the garlic herb butter. Cut into quarters. • Fluff couscous; stir in pistachios and remaining garlic herb butter. • Divide couscous between plates; serve with falafel, pitas, cucumber salad, and remaining lemon wedges. Drizzle falafel with garlic herb crema and as much hot sauce as you like.