In a large bowl, whisk together the egg, fresh dill, fresh parsley, panko breadcrumbs, minced garlic, salt, black pepper, and dried oregano until well combined. Add the ground turkey and gently mix with your hands until just combined—avoid overmixing, which can make the meatballs dense. Form the mixture into 16 equal meatballs. Lightly spray a baking sheet or air fryer basket with oil spray. If using an air fryer, cook the meatballs at 400°F for 8-10 minutes, shaking the basket halfway through and turning the meatballs once. If baking, place them on the prepared sheet and bake at 400°F for about 20 minutes until cooked through. I prefer air frying for a quicker result and slightly crispier exterior.

While the meatballs cook, heat the olive oil in a medium pot over medium heat. Add the dry couscous and toast it, stirring frequently, for about 3 minutes until it becomes fragrant and lightly golden—this step adds depth and nutty flavor to the grain. Pour in the chicken broth, increase the heat to bring it to a boil, then immediately reduce heat to low, cover with a lid, and simmer for 10 minutes until the liquid is completely absorbed and the couscous is tender. Remove from heat and let it sit covered for 2 minutes before fluffing with a fork.

While the couscous cooks, prepare the fresh salad. In a medium bowl, combine the diced tomato, diced cucumber, finely diced red onion, and chopped fresh parsley. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create a simple vinaigrette. Pour the dressing over the vegetable mixture and toss gently to combine, allowing the flavors to meld. I like to prepare this just before serving so the vegetables stay crisp and bright.

Divide the cooked couscous from Step 2 evenly among four serving bowls, creating a base layer. Top each bowl with a generous portion of the fresh vegetable salad from Step 3, then arrange 4 cooked meatballs from Step 1 on top of each bowl. Serve each bowl with a lemon wedge and a dollop of tzatziki on the side or drizzled over the top. The bright lemon and cool yogurt perfectly complement the warm, herby meatballs and light Mediterranean flavors.