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Mix the beef, egg, panko, 3 cloves grated garlic, lemon zest, salt, turmeric, cumin and pepper with your hands.
Roll into small balls, about 18. set aside.
Trim the dark green part off the leeks, slice in half and chop. submerge in cold water and rinse until fully clean. finely chop the parsley and cilantro.
Heat the olive oil in a medium dutch oven and sear the meatballs until golden on all sides. remove from the pan.
Add the leeks, parsley and cilantro. season with 1 teaspoon salt and pepper and sauté on medium heat for about 5 minutes, until softened.
Grate in the remaining 3 cloves garlic and add the turmeric, cumin and chickpeas. season again with salt and pepper, mix and sauté for a couple of minutes.
Add the water and return the meatballs. cover and bring to a boil, then simmer, covered, on medium low for 20 minutes.
Meanwhile, put the couscous, salt and butter in a bowl. pour the boiling water over, cover with a plate and let sit for about 10 minutes. fluff with a fork.
Finish the meatballs with the lemon juice and serve over the couscous (or steamed rice).