Before starting, preheat the oven to 425°F. Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut zucchini into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Peel, then mince or grate garlic. Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop parsley. Add mayo, sour cream, 1 tbsp lemon juice (dbl for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk until smooth. Set aside.

Add zucchini, peppers, 1 tbsp oil (dbl for 4 ppl) and half the Shawarma Spice Blend to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven until veggies are tender-crisp, 12-14 min.

While veggies roast, add beef, breadcrumbs, remaining Shawarma Spice Blend and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**

While meatballs bake, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then couscous. Cook, stirring often, until couscous is slightly golden, 2-3 min. Add 2 cups water and 1 tsp salt (dbl both for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 6-8 min. Drain and return couscous to the same pot, off heat.

Add roasted veggies and parsley to the pot with couscous. Season with salt and pepper, then stir to combine.

Divide couscous between bowls. Top with meatballs and sprinkle with feta. Dollop toum on top. Squeeze over a lemon wedge, if desired.