Wash and dry produce.

In a small pot, bring couscous, stock concentrates, and 2 cups water (4 cups for 4 servings) 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 off heat until ready to serve.

Meanwhile, halve falafel.

Heat a large drizzle of oil in a large pan over medium-high heat. Add falafel and cook until golden and crispy, 2-3 minutes per side.

While falafel cooks, in a small bowl, combine smoky garlic herb sauce and sour cream.

Trim and quarter cucumber lengthwise; cut into ¼-inch quarter moons. Halve tomatoes. Roughly chop fronds from dill. Quarter lemon.

In a separate small bowl, combine cucumber, tomatoes, dill, feta, 1 TBSP olive oil (2 TBSP for 4 servings), and juice from half the lemon. Taste and season with salt and pepper.

Toast pitas until golden; spread with half the garlic herb butter. Cut into quarters.

Fluff couscous with a fork; stir in pistachios and remaining garlic herb butter.

Divide couscous, falafel, pitas, and cucumber salad between plates. Drizzle falafel with garlic herb crema and as much hot sauce as you like. Serve with remaining lemon wedges on the side.