Prep the veggies: Wash and dry all produce. Peel and finely dice the carrot and parsnip. Halve, peel, and finely chop the onion. Finely chop the cilantro leaves and stems, reserving a few leaves for garnish.Take the butter out and let come up to room temperature.

Start the sauce: Heat a drizzle of oil in a large pan over medium high heat. Add the parsnip, carrot, and onion to the pan and cook, tossing for 10-12 minutes, until very soft. Season with salt and pepper.

Make the meatballs: While the vegetables cook, in a medium bowl, combine the ground lamb, 1 teaspoon Turkish spice blend (we are sending more), half the cilantro leaves, and a large pinch of salt and pepper. Form the mixture into teaspoon-sized meatballs and set aside.

Simmer the sauce: Once the vegetables are soft, add the remaining Turkish spice blend to the pan and cook for 30 seconds, until fragrant. Add the tomatoes, stock concentrate, honey, and 1/2 cup water to the pan and stir to combine. Bring to a boil, then reduce to a simmer. In a small pot, bring 1 1/2 cups water and a large pinch of salt to a boil.

Cook the meatballs: Heat a drizzle of oil in another large pan over medium-high heat. Add the meatballs and cook for 3-4 minutes, rotating to brown on all sides, until browned. Add the meatballs to the sauce to finish cooking.

Make the couscous and serve: Once boiling, add the couscous to the pot of water, cover, and remove from the heat for 5 minutes. Then, fluff the couscous with a fork, stirring in the cilantro stems and the butter. Serve with the sauce and the Turkish lamb meatballs. Finish with the remaining cilantro leaves. Enjoy!