Mix the tomatoes, cucumber and parsley in a bowl. Stir in the lemon juice and olive oil, and season with herb salt.
Place the couscous in a bowl. Pour over double that amount of boiling water, cover, and allow to stand for approx. 10 mins., then stir in the butter and oil and allow to cool. Separate the couscous with two forks.
Wash the chicken, pat dry, and place in a bowl. Combine the spice mix with the honey and Vermouth, add to the chicken, mix, cover, and marinate in the fridge for approx. 30 mins. Remove the chicken from the marinade, fry briefly in a non-stick frying pan, add the rest of the marinade, and simmer until the chicken is cooked.
Mix the yoghurt with the lemon, cucumber and olive oil, season with sumac.
Serve the falafel, hummus, couscous, chicken and Israeli salad, as well as the pomegranate seeds and olives, in a deep dish. Garnish with fig quarters.