I made some changes but captured the essence of the dish, and it was delicious. It was light, tasty and refreshing. I used couscous instead of rice, grilled avocado instead of mushroom, Vietnamese Chili Garlic Sauce instead of the harissa, and roasted whole garlic cloves instead of olives: I only made these changes because I did not have all of the ingredients (I used all other ingredients listed in the original recipe (lemon, olive oil, feta, cilantro, etc.) for the recipe so substituted what I thought would still allow the dish to keep its identity as Mediterranean eats. I will post my version of this recipe on Yummly under Nearly Vegan Mediterranean Plate.