Smart Turkey Zucchini Meatballs

Meanwhile, grate half the zucchini. Halve remaining zucchini lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic. Peel, then cut onion into 1/2-inch pieces. Zest, then juice half the lemon. Cut remaining lemon into wedges. Roughly chop parsley.

Add turkey, garlic, Mediterranean Spice Blend, grated zucchini, half the parsley and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 6 equal-sized meatballs (12 meatballs for 4 ppl).Arrange meatballs on a foil-lined baking sheet. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Bake in the middle of the oven until meatballs are golden and cooked through, 12-16 min.**

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini half-moons, tomatoes and onions. Cook, stirring often, until zucchini is tender-crisp, 3-4 min.

When couscous is done, add lemon zest, remaining parsley, 1/2 tbsp lemon juice and 1/2 tbsp oil (dbl both for 4 ppl). Season with salt and pepper, then stir to combine. Set aside. Add hummus, remaining lemon juice and 1 tbsp water to a small bowl. Season with salt and pepper, then stir to combine.