Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the cucumber(s) lengthwise; thinly slice crosswise. Halve the tomatoes. Peel 2 cloves of garlic (or 4 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. Pit and roughly chop the dates. In a bowl, combine the sliced cucumber(s), halved tomatoes, 1 tablespoon of olive oil (or 2 tablespoons for 4 servings), and as much of the garlic paste as you'd like; season with salt and pepper. Set aside to marinate, stirring occasionally. In a separate bowl, whisk together the tahini, honey, vinegar, 1 tablespoon of olive oil (or 2 tablespoons for 4 servings), and 1 tablespoon of water (or 2 tablespoons for 4 servings); season with salt and pepper.

Add the couscous to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.

To the pot of cooked couscous, add the chopped dates, feta (crumbling before adding), and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked fish and marinated vegetables (including any liquid). Drizzle with the sauce. Enjoy!