Combine the falafel mix with water according to package directions (typically 1.5 cups water per package) in a medium bowl. Let the mixture sit for 10-15 minutes to fully hydrate. Once hydrated, form the mixture into about 12-16 small, firm patties or balls, pressing them together so they don't crumble when cooked.

Heat the olive oil in a large non-stick skillet over medium heat until shimmering. Carefully add the falafel patties in a single layer, making sure not to overcrowd the pan (cook in batches if necessary). Cook for 3-5 minutes per side, or until they are deeply golden brown and crispy all over. Transfer the cooked falafel to a plate lined with paper towels to drain any excess oil.

While the falafel cooks, bring the vegetable broth to a boil in a small saucepan. Stir in the instant couscous and a pinch (about 1/4 teaspoon) of the divided salt. Remove the saucepan from the heat immediately, cover it tightly, and let stand for 5 minutes. Fluff the couscous with a fork before serving.

Dice the English cucumber, halve the cherry tomatoes, and thinly slice the red onion. Pit and halve the Kalamata olives. Combine all the chopped vegetables in a medium bowl; you can gently toss them together or layer them later.

In a small bowl, whisk together the tahini, freshly squeezed lemon juice, minced garlic, the remaining divided salt, and 2 tablespoons of water. Continue whisking, gradually adding more water, about 1 teaspoon at a time, until the dressing reaches a smooth, pourable consistency that's not too thick or too thin.

Divide the fluffy couscous evenly among 4 serving bowls. Artfully arrange the fresh salad vegetables and the crispy falafel patties over the couscous. Drizzle generously with the creamy tahini dressing and sprinkle with fresh chopped parsley. Serve immediately and enjoy!