• Before starting, wash and dry all produce. 
• Lightly oil the grill. While you prep, preheat the grill to medium-high heat (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 turkey, breadcrumbs, Harissa Spice Blend and remaining lemon zest. Season with pepper, then combine. 
• Form mixture into 6 (12) equal-sized 2-inch wide koftas, then place on a plate.

• To one side of the grill, add koftas. Close lid and grill koftas for
  3-4 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 peppers, couscous, mint and parsley. Toss to combine. 
• Divide herby couscous between plates. 
• Top with grilled koftas, then dollop roasted red pepper hummus over 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 and pork mix.** Disregard tip to add an egg to mixture.