Preparation

Preheat oven to 175°C (350°F).

1. In a bowl, combine couscous, olive oil, salt, ground pepper and 1 tbsp (15 ml) Hellmann's Lemon & Zaatar Dressing. Stir in hot water and cover. Let stand for 10 minutes or until couscous is puffed. Garnish with chopped parsley and set aside.
   
   
2. Cut vegetables and separate into 4 portions. Set aside.
3. Prepare sauce. In a bowl, combine 30ml (2 tbsp.) Hellmann's Lemon & Zaatar Dressing, mayonnaise, yogurt and set aside.
   
   
4. Cut Naans into quarters and place on a baking sheet. Place in oven for 2 minutes or until hot.
   
   
5. Meanwhile, in a pan over medium heat, cook the Gyros slices for about 1 minute, then slice them lengthwise into strips.
   
   
6. Divide the mesclun lettuce over the center of the bowls. For each bowl, add the couscous around the lettuce. Garnish with cucumbers, radishes, red onions, tomatoes and slices of Gyros beef. Drizzle with sauce prepared earlier. Place sliced Naans bread and lemon slices in bowls and serve.