Preparation Steps

• In a medium bowl, whisk the egg. Add dill, parsley, panko, minced garlic, 1 tsp salt, and pepper. Mix until just combined.
• Add the ground turkey to the bowl and gently fold until evenly incorporated. Form the mixture into 16 meatballs (about 1 oz each) and place on a parchment‑lined sheet pan.
• Preheat the air fryer to 400 °F. Lightly spray the basket with olive oil spray, arrange the meatballs in a single layer, and air‑fry for 8–10 minutes, turning halfway through, until golden and cooked through.
• While the meatballs cook, heat 0.5 tbsp olive oil in a small saucepan over medium heat. Add the dry couscous and toast for 3 minutes, stirring constantly.
• Pour the hot broth into the toasted couscous, bring to a boil, then reduce to a simmer, cover, and cook 10 minutes until the liquid is absorbed. Season with a pinch of salt.
• In a mixing bowl, combine diced tomato, cucumber, red onion, chopped parsley, 1 tbsp olive oil, lemon juice, and 0.5 tsp salt. Toss gently.
• To assemble each bowl, place ¾ cup cooked couscous, top with ¾ cup salad, and add four meatballs. Garnish with a lemon wedge and a dollop of tzatziki if desired.