Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions. Alternatively, reserve half the raw tomatoes for snacking/serving on the side.

Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Stem and mince dill.

In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.

After 1 minute, add ground beef, dill, piri piri seasoning (use less if spice-averse), and 1/2 tsp. salt. Form mixture into 16 evenly-sized meatballs.

Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add meatballs to hot pan, cover, and roll occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 12-15 minutes.

Remove from burner. Transfer meatballs to a plate and tent with foil. Wipe pan clean and return to medium heat.

Add 1 tsp. olive oil, zucchini, and tomatoes to hot pan. Stir occasionally until tender, 4-6 minutes.

Add couscous, buttermilk-dill seasoning, and 1/2 tsp. salt. Stir occasionally until heated through, 3-4 minutes.

Remove from burner.

In another mixing bowl, combine sour cream, minced garlic and parsley, and 2 tsp. water. Set aside.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping couscous with meatballs and garnishing with crema. Bon appétit!