In a large mixing bowl, combine the ground meat, chopped onion, minced garlic, ground cumin, coriander, paprika, cinnamon, ginger, cayenne pepper, salt, pepper, chopped parsley, and cooked couscous.

Mix the ingredients thoroughly until well combined.

Shape the mixture into small meatballs, about 1-inch in diameter.

Heat olive oil in a skillet over medium heat. Once hot, add the meatballs in batches and cook until browned on all sides and cooked through, about 8-10 minutes. Transfer cooked meatballs to a plate lined with paper towels to drain excess oil.

In a small bowl, combine the Greek yogurt, lemon zest, lemon juice, minced garlic, and salt. Stir until well mixed. Adjust seasoning according to your taste preferences.

Bring the hot water to a boil. Stir in the olive oil and salt into the couscous. Remove from heat, cover, and let it sit for about 5 minutes, or until the couscous absorbs the liquid and becomes fluffy.

Fluff the couscous with a fork and set aside .

In a large mixing bowl, combine the diced tomatoes, thinly sliced red onion, and diced cucumber.

In a small bowl, whisk together the olive oil and lemon juice to make the dressing.

Drizzle the dressing over the vegetable mixture and toss gently to coat.

Sprinkle sumac over the salad and toss again to distribute the flavors evenly.

Season the salad with salt and pepper to taste.

Garnish with fresh parsley or mint leaves, if desired, for an extra burst of flavor and color.

Arrange the cooked Moroccan meatballs on a serving platter alongside the lemon garlic yogurt, fluffy couscous, and the refreshing vegetable salad with tomatoes, onions, cucumber, and sumac.

Garnish with fresh cilantro or parsley for a pop of color and added freshness.