Make the quick pickled onions. Thinly slice the red onion and place it in a small bowl or jar. Add the lime juice and salt, making sure the onion is fully submerged. Stir and let sit at room temperature while you prepare the rest of the recipe.
Cook the couscous. In a medium saucepan, bring the chicken stock (or water), olive oil, and salt to a boil. Remove from heat, stir in the couscous, and cover with a lid. Let it sit for 5 minutes, then fluff with a fork. Set aside and keep warm.
Make the tzatziki sauce. In a bowl, combine Greek yogurt, diced cucumber, lemon juice, olive oil, garlic, dill, and a pinch of salt. Stir well and adjust seasoning to taste. Cover and refrigerate until ready to serve to let the flavors meld.
Prepare the turkey meatballs. In a large bowl, mix together the ground turkey, garlic, diced red onion, breadcrumbs, dill, oregano, parsley, salt, and pepper until just combined, just don’t overmix. Form the mixture into 1-inch meatballs (you’ll get about 12).
Sear the meatballs. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer (work in batches if needed) and cook for 10–12 minutes, turning occasionally, until browned on all sides and cooked through (internal temp should reach 165°F).
Assemble the bowls. Divide the couscous between bowls. Top with turkey meatballs, a generous spoonful of tzatziki, and some pickled onions.
