• Before starting, wash and dry all produce. 
• Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).        
• To a small pot, add 2/3 cup (1 1/3 cups) water, stock powder and 1 tbsp (2 tbsp) oil. (TIP: We love to use olive oil in this recipe!). Cover and bring to a boil over high. 
• Once boiling, stir in couscous. 
• Remove the pot from heat, then cover and set couscous aside for 5 min, or until serving, to rehydrate.

• Meanwhile, quarter, then core pepper. 
• To a plate, add peppers, then drizzle all over with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. 
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Quarter cucumber lengthwise, then cut into 1/2-inch pieces. 
• Roughly chop mint leaves.
• Roughly chop parsley. 

• To a large bowl, add cucumbers, lemon juice, half the lemon zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. 
• In a small bowl, combine hummus and roasted pepper pesto. 

• To another large bowl, add meat, breadcrumbs, Harissa Spice Blend and remaining lemon zest. (TIP: If you prefer more tender koftas, add an egg to the mixture.) Season with salt and pepper, then combine. 
• Form mixture into 6 (12) 2-inch logs, then place on a plate.

• To one side of the grill, add koftas. Close lid and grill koftas for 3-5 min per side, until cooked through.** Transfer to a clean plate.
• Meanwhile, add peppers to the other side of the grill. Close lid and grill peppers for 3-4 min, flipping once, until tender. Return peppers to the same plate.

• Roughly chop grilled peppers.
• Fluff couscous with a fork.
• To the bowl with cucumbers, add couscous, peppers, mint and parsley. Season with salt and pepper, then toss to combine. 
• Divide couscous between plates. 
• Top with grilled koftas, then dollop roasted pepper hummus over top. 
• Squeeze a lemon wedge over top. 

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