Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the cucumber(s) lengthwise, then thinly slice crosswise. Halve the tomatoes. Quarter and deseed the lemon(s). In a bowl, combine the sliced cucumber(s), halved tomatoes, and the juice of 2 lemon wedges (or 4 wedges for 4 servings); season with salt and pepper. Set aside to marinate, stirring occasionally. In a separate bowl, whisk together the garlic-tahini sauce and honey.

Add the couscous to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil and season with salt and pepper; stir to coat.

Meanwhile, in a bowl, combine the turkey, breadcrumbs, egg(s), feta (crumbling before adding), and spice blend. Gently mix to combine. Using your hands, form the mixture into 10 equal-sized meatballs (or 20 meatballs for 4 servings). In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the meatballs in an even layer. Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until browned. Carefully remove the foil. Continue to cook, stirring occasionally, 6 to 8 minutes, or until browned on all sides and cooked through. Turn off the heat.

The USDA recommends a minimum safe cooking temperature of 165°F for turkey.

To the pot of cooked couscous, add the arugula and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked meatballs, marinated vegetables, and olives. Drizzle with the sauce. Enjoy!