Crack the egg into a medium mixing bowl and beat with a fork. Add the herbs, panko, garlic, salt and pepper and mix to combine.

Add the turkey and with the fork, mix to combine, being careful not to over-mix. Roll mixture into 16 evenly sized meatballs, about 1 ounce each, place on a parchment lined sheet pan and set aside until ready to cook. (Thoroughly wash your hands and work surface.)

To air fry: Spray the air fryer basket generously with olive oil. Add the meatballs in an even layer, cooking in batches if needed, and cook at 400 degrees F for 8- 10 minutes, turning halfway through cook time.

To bake in the oven, bake on a sheet pan 400F 20 minutes, no need to turn.

Meanwhile, heat a small sauce pot over medium heat.

Add ½ tablespoon olive oil and the dry couscous and sauté to toast the grains for about 3 minutes. Add the hot broth, bring to a boil, then reduce heat to simmer, cover and cook for about 10 minutes, or until all the liquid is absorbed. Add a pinch of salt, if needed.

While meatballs and couscous are cooking, make the salad. In a small bowl, combine the tomato, cucumber, red onion, 3 tablespoons parsley, 1 tablespoon olive oil, lemon juice, ½ teaspoon salt and pepper, to taste.

To assemble bowls: Add ¾ cup each of couscous to 4 bowls. Top with ¾ cup salad and 4 meatballs. Serve with a lemon wedge, a dollop of tzatziki or yogurt (if desired) and drizzle of oil, if using.