Za'atar-Spiced Lamb Meatballs with Lemon-Garlic Couscous & Roasted Cauliflower

Preheat oven to 425°F (220°C).

Prepare the cauliflower: Cut 1 medium head of cauliflower into florets. Toss with 1 tablespoon olive oil, 1/2 teaspoon za'atar, and salt and pepper on a baking sheet. Roast for 25 minutes, turning halfway through, until golden and tender.

While the cauliflower roasts, prepare the meatballs: Finely mince 2 garlic cloves and finely dice 1/2 red onion. Chop 1/4 cup fresh parsley.

In a large bowl, combine 1 pound ground lamb, 1 1/2 tablespoons za'atar, minced garlic, 1/4 cup diced red onion, 3 tablespoons chopped parsley, 1 large egg, 1/4 cup panko breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined.

Form the mixture into 12 meatballs, about 2 tablespoons each. Place on a plate and refrigerate for 10 minutes to firm up.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature of 160°F).

While the meatballs cook, prepare the couscous: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add remaining diced red onion and 2 minced garlic cloves, cooking until softened, about 3 minutes.

Add 1 cup pearl couscous to the saucepan and toast for 2 minutes, stirring frequently.

Pour in 1 1/4 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes until the liquid is absorbed and couscous is tender.

While the couscous cooks, make the yogurt sauce: In a small bowl, combine 1/2 cup Greek yogurt, 2 tablespoons tahini, zest and juice of 1/2 lemon, remaining 1/2 teaspoon za'atar, 1/2 teaspoon ground cumin, and salt to taste. Mix well and set aside.

Toast 2 tablespoons pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, watching carefully to prevent burning.

When the couscous is done, fluff with a fork and stir in juice of 1/2 lemon, 2 tablespoons chopped mint, and toasted pine nuts. Season with salt and pepper to taste.

To serve, divide the lemon-garlic couscous between two plates. Top with roasted cauliflower and meatballs. Drizzle with yogurt-tahini sauce and garnish with 1/4 cup pomegranate seeds and remaining fresh herbs.