Preheat oven to 425 degrees. Wash and dry all produce. Core, deseed, and thinly slice bell pepper. Toss on one side of a baking sheet with a drizzle of olive oil, half the Turkish Spice, salt, and pepper. Toss tomatoes on empty side with a drizzle of olive oil, salt, and pepper. Roast on top rack until bell pepper is browned and softened and tomatoes begin to burst, 15-17 minutes. (For 4 servings, use 2 baking sheets; roast tomatoes on middle rack and bell pepper on top rack.)

Meanwhile, trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill. Zest and quarter lemon.

In a small bowl, combine cucumber, half the dill, a squeeze of lemon juice, a drizzle of olive oil, salt, and pepper. In a separate small bowl, combine sour cream, a squeeze of lemon juice to taste, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

In a small pot, combine 3/4 cup water (11/2 cups for 4 servings), stock concentrate, remaining Turkish Spice, 1 TBSP butter (2 TBSP for 4), and a pinch of salt. Bring to a boil, then stir in couscous. Cover and remove from heat. Let stand until water has absorbed and couscous is tender, at least 5 minutes or until ready to serve.

In a third small bowl, combine hummus and paprika to taste (start with a pinch, then taste and add more from there if desired).

Fluff couscous with a fork; stir in lemon zest, salt, and pepper; divide between bowls. Top with bell pepper, tomatoes, cucumber salad, feta, and hummus. Drizzle with lemon cream and sprinkle with remaining dill. Serve with any remaining lemon wedges on the side.