First, cook the couscous by boiling one cup of water, and season with salt, pepper, lemon peel and a pinch of cumin. Once it boils, pour 1 cup of dry couscous, stir, cover, let it sit for 5 minutes and fluff it with a fork at the end.

In a large bowl, combine the ground turkey, ½ cup of cooked couscous, 1 clove of garlic minced, chopped green onion, salt, pepper, a pinch of cumin, curry and chopped mint leaves and drizzle a little bit of olive oil.

Form balls of about 1-inch each. Put in a baking sheet, covered with non-stick spray. Bake at 350 degrees Fahrenheit for 15 to 20 minutes.

In the meantime, let’s get to the hummus. First, rinse and peel the garbanzo beans’ soft skin, and put in the blender with the juice of 1 lime, salt, pepper, olive oil, minced garlic, and tahini sauce, and blend to perfection. Sometimes I add about 1 to 2 a couple of spoonfuls of water if too thin it out.

Pour into a small bowl to plate it, and drizzle olive oil and some chopped black olives on top.

Combine the cooked couscous with chopped cucumber, tomatoes, carrots, chopped parsley, and green onion for the couscous salad. Season with salt, pepper, and olive oil and lemon juice drizzle.

Finally, warm the whole wheat pita bread for 5 minutes in the oven.

All is ready to serve. Cut your pita bread in half, filled with couscous salad, “turkey falafel”, and topped with tangy and smooth hummus. Enjoy!