Boil couscous in a pot of lightly salted water, until fully cooked. 

Shred the brussels sprouts with a knife and cut the Kanzi apples into matchsticks.

Mix the dressing - combine olive oil, lemon juice, tahini, dijon mustard, honey, salt, black pepper, garlic powder, and Italian seasoning.

In a large saute pan on medium heat, add a large drizzle of olive oil, then shredded brussels sprouts. Season with onion powder, garlic powder, black pepper, and salt. Saute for 5 minutes. 

Let the drained couscous come to room temperature before adding the sauteed brussels sprouts, apples, feta cheese, and dressing. Mis well to combine. Store in the fridge in an airtight container.