Before starting, preheat the oven to 425°F. Wash and dry all produce. Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Peel, then mince or grate garlic. Cut zucchini into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Add zucchini, peppers, 1 tbsp (2 tbsp) oil and half the Shawarma Spice Blend to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast veggies in the top of the oven until tender-crisp, 12-14 min.

Meanwhile, line another baking sheet with foil.Add beef, breadcrumbs, remaining Shawarma Spice Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!) Season with pepper, then combine.Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).Transfer meatballs to the prepared baking sheet. Roast in the middle of the oven, until golden-brown and cooked through, 10-12 min.**

Meanwhile, heat a medium pot over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then couscous. Cook, stirring often, until couscous is slightly golden, 2-3 min.Add 2 cups (4 cups) water and 1 tsp (2 tsp) salt. Cover and bring to a boil over high.Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 6-8 min.

Meanwhile, juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop parsley. Add mayo, 2 tsp (4 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk until smooth. Set aside.

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