• Cook rice according to package directions.

For the Meatballs

• Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
• Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
• Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs.
• Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.

For the Tzatziki

• Place garlic on cutting board. Sprinkle salt over garlic then use back of fork to mash garlic into paste.
• Add garlic paste, drained cucumber (see Notes), drained yogurt, mint and/or dill, black pepper, and olive oil to medium bowl. Stir well to combine all ingredients, then taste and adjust salt as needed. Set aside.

For the Califlower Rice

• Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 20 minutes, mixing halfway until golden. If cooking from frozen, it will take about 25 minutes.
• Remove from oven, top with fresh lemon juice and parsley. Makes about 1/2 a cup per serving.

For the Cucumber & Tomato Salad

• Add all components to small mixing bowl. Gently stir to distribute ingredients, then taste and adjust salt as needed. Set aside.

To Assemble the Bowls

• Divide rice evenly into serving bowls. Top rice with meatballs, tzatziki, cucumber & tomato salad, and any other desired garnishes. Serve immediately.

• Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
• Add the zucchini, carrots, pumpkin, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
• Meanwhile, cook the couscous (regular, not larger pearled). Add the olive oil to a large pan set over medium heat. Add the couscous and toast for several minutes, being careful not to burn it. Finish by cooking the cous cous according to package directions.
• Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Taste and adjust seasoning as needed.
• Serve the couscous with the soup.
• Note: When storing, separate couscous from the soup.