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 water (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat.Wrap 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 salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine.Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).Arrange meatballs 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 water, 1/8 tsp salt (dbl both all for 4 ppl) 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 butter [dbl for 4 ppl]!)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 water (dbl for 4 ppl) 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.