Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then mince or grate garlic.Finely chop parsley.Halve Brussels sprouts (if larger, quarter them). Add Brussels sprouts and 2 tbsp (4 tbsp) water to an unlined baking sheet. Season with salt and pepper, then toss to coat.Wrap the baking sheet tightly with aluminum foil, then roast in the top of the oven until tender, 16-20 min.

Meanwhile, line a baking sheet with parchment paper.Add pork, breadcrumbs, half the garlic, half the Turkish Spice Blend and 1/8 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine.Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).Arrange on the prepared baking sheet.Roast in the middle of the oven until golden-brown and cooked through, 10-12 min.**

Meanwhile, add remaining Turkish Spice Blend, 2/3 cup (1 1/3 cups) water, 1/8 tsp (1/4 tsp) salt and broth concentrate to a medium pot. Cover and bring to a boil over high heat. (TIP: For a more flavourful couscous, add 1 tbsp [2 tbsp] butter!)Once boiling, remove the pot from heat, then add couscous and half the dried cranberries (use all for 4 ppl). Stir to combine.Cover and let stand until Brussels sprouts are done.

Meanwhile, add half the mayo (use all for 4 ppl), half the tahini (use all for 4 ppl), half the parsley and remaining garlic to a small bowl. Season with salt and pepper, then stir to combine.

Fluff couscous with a fork, then stir in Brussels sprouts.

Combine half the fig spread (use all for 4 ppl) and 1/2 tbsp (1 tbsp) water in a medium bowl. Add meatballs, then toss to coat.Divide couscous and meatballs between plates.Drizzle garlic sauce over meatballs.Sprinkle remaining parsley over top.