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In a small bowl, combine the panko breadcrumbs and milk and let sit for ~5 mins until the breadcrumbs absorb the milk; transfer into a large bowl and add the rest of the ingredients for the meatballs (except the oil); mix until all ingredients are evenly distributed and set aside
Mix together the ingredients for the chopped salad and set aside
Mix together the ingredients for the lemon garlic yogurt and set aside
To make the couscous, bring water, salt, and olive oil to a boil; once boiling, turn off the heat and add the couscous; cover and let stand for 5 mins and then fluff with a fork
Preheat a large skillet over medium heat and add 1 Tbsp oil; place meatballs (~1 heaping Tbsp each) onto the pan and cook for 2-3 minutes until browned; flip over and flatten slightly with the spatula, and cook for another 2-3 minutes until internal temp reaches 160°F; repeat until all meatballs are cooked
Serve meatballs with couscous and chopped salad with lemon garlic yogurt on top and enjoy!