Moroccan-Spiced Turkey Meatballs with Couscous

In a large bowl, combine 1 pound ground turkey, 1/2 cup breadcrumbs, 1 large egg, 1/2 diced onion, 2 minced garlic cloves, 2 tablespoons chopped parsley, 2 tablespoons chopped cilantro, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cinnamon, 1/2 teaspoon paprika, 1/4 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Mix gently with your hands until just combined, being careful not to overmix which can make the meatballs tough.

Form the mixture into 16 equal-sized meatballs, about 1 1/2 inches in diameter. Place on a plate and refrigerate for 15 minutes to firm up.

While the meatballs chill, prepare the harissa yogurt sauce by combining 1/2 cup Greek yogurt, 1 tablespoon harissa paste, 1 teaspoon honey, and a squeeze of lemon juice in a small bowl. Refrigerate until ready to serve.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chilled meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 165°F (74°C).

While the meatballs are cooking, bring 2 cups chicken broth to a boil in a medium saucepan. Add 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, and 1/2 teaspoon paprika.

Remove the broth from heat, stir in 1 1/2 cups couscous, cover, and let stand for 5 minutes. Then fluff with a fork.

Fold 1/3 cup chopped dried apricots, 1/4 cup toasted sliced almonds, 2 tablespoons chopped parsley, 2 tablespoons chopped cilantro, 1 minced garlic clove, lemon zest, and 1 tablespoon lemon juice into the couscous.

Serve the meatballs over the couscous, drizzle with the harissa yogurt sauce, and garnish with additional herbs if desired.