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A delicious twist on falafels - yummy with homemade pita or Naan breads. Make 1/2 recipe without olives (for Tommy). Freezes well!
In large bowl, combine couscous, lemon juice and cumin. Pour in 1/2 cup (125 mL) boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Let cool.
Add tuna, olives, tomatoes, mayonnaise, garlic, eggs, parsley, salt and pepper; toss with fork to combine.
With wet hands, form into six 3/4-inch (2 cm) thick patties, pressing firmly. Cover and refrigerate for 30 minutes to firm up. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)
In large skillet, heat oil over medium heat; fry patties, turning once, until golden, about 8 minutes.
In small bowl, stir together yogurt, mayonnaise, lemon juice and salt.
Top bread with sauce, patties (break in half), cucumber, tomato, shredded lettuce, feta cheese, and pickled onions. Also delicious as a bowl with rice or another grain.