• Wash and dry produce. • In a small pot, bring couscous, stock concentrates, and 1 1⁄4 cups water (2 1⁄2 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 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 1⁄4-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.