Zucchini Chicken Meatballs with Couscous

1 Prepare the chicken meatballs: grate 1 zucchini and squeeze out the liquid. Add to a bowl with the ground chicken, breadcrumbs, egg, chopped parsley, lemon zest and spices. Combine well with your hands.
2 Scoop about 2 tbsp of the mix and roll into meatballs.
3 Heat a large skillet on medium heat. Pour in 1/3 cup olive oil. Once hot, cook the meatballs for about 5 minutes per side, then flip for another 5 minutes. Remove the chicken meatballs from the pan and set aside.
4 To the pan, add in the diced onion and zucchini. Saute together on medium/high heat for 5-7 minutes, until soft.
5 Add in the couscous, dijon mustard, spices and parsley. Toss together.
6 Pour the water into the pan and mix. Nestle the chicken meatballs back into the pan. Cover the pan and bring it to a boil. Once boiling, reduce the flame to low and simmer for about 30-35 minutes.
7 Let the pan rest off of the flame for 5 minutes. Garnish with chopped parsley and lemon juice when serving.