In a large mixing bowl, combine the harissa, egg, panko, and garlic and stir to mix. Add the parsley, oil, salt, pepper, and lamb and use your hands or a fork to mix until just combined. Cover and set aside in the fridge.

Preheat the oven to 425°F / 220°C.

In King Sear over medium-low heat, melt the butter. Once melted, add the onion and sauté for 2 to 3 minutes, or until translucent. Add the garlic, cinnamon, coriander, and paprika. Stir to combine and toast for another minute, just until fragrant. Add the tomato paste and stir to combine. While stirring, slowly add the crushed tomatoes, harissa, and salt and pepper. Bring the mixture to a gentle simmer and cover while you prepare the rest.

Roll the lamb meatballs into about 2-tablespoon-size balls and line them up on Holy Sheet. Transfer to the oven, and roast on the middle rack for 15 minutes. Once cooked, carefully transfer the meatballs into the tomato-sauce mixture, cover, and gently simmer for 10 minutes until all warmed through.

While the meatballs finish cooking, make your couscous. In a pot over medium heat, warm the oil. Add the onion and a big pinch of salt and sauté until translucent, about 3 minutes. Add the broth and bring it to a gentle simmer. Stir in the couscous, turn off the heat, cover, and let it sit for 10 minutes to absorb the liquid. Fluff the couscous with a fork, season with salt and pepper, add a nub of butter, and stir in the dried apricots and parsley.

Serve the meatballs with couscous and a sprinkle of mint and feta over the top.