• Before starting, preheat the oven to 425°F. 
• Wash and dry all produce. 
• Cut zucchini into 1/2-inch pieces.
• Core, then cut pepper into 1/2-inch pieces.
• To an unlined baking sheet, add zucchini, peppers, 1 tbsp (2 tbsp) oil and half the Shawarma Spice Blend. Season with salt and pepper, then toss to combine.
• Roast veggies in the top of the oven for 12-14 min, until tender-crisp.

• Meanwhile, line another baking sheet with foil.
• To a large bowl, add turkey, breadcrumbs, remaining Shawarma Spice Blend and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
• Roll mixture into 8 (16) equal-sized meatballs.
• On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min, until browned and cooked through.**

• Meanwhile, heat a medium pot over medium-high.
• When hot, add couscous. Cook for 2-3 min, stirring often, until couscous is slightly golden.
• 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 for 6-8 min, still covered, until couscous is tender.

• Juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Roughly chop parsley.
• To a small bowl, add mayo, 2 tsp (4 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic.
• Season with salt and pepper, then whisk until smooth. Set aside.

• Drain and return couscous to the same pot, off heat.
• To the pot with couscous, add roasted veggies and parsley. 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 you like.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**