Greek Meatballs with Feta Yogurt Dressing and Lemon Couscous

For Meatballs: Combine crumbs, milk, feta, parsley, scallions, salt, oregano, and egg in a mixing bowl. Stir in the ground chuck and mix lightly but well. Shape the mixture into balls about 2" in diameter.

Heat oil in a large saute pan over medium high. Add meatballs and brown on all sides, about 5 minutes. Remove from pan and keep warm.

Add olives, garlic, and pepper flakes to the pan and saute 1 minute. Stir in tomatoes and cook 10 minutes. Season with salt and pepper, return meatballs to the pan, and simmer 5 minutes, or until cooked through.

Serve over couscous, topped with feta dressing and garnished with cucumber and lemon zest.

For Feta Yogurt Dressing: Combine all ingredients in a bowl and stir well. Cover and chill until ready to use.

For Lemon Couscous: Bring broth, lemon juice, butter, and salt to a boil in a saucepan. Remove from heat, add couscous, stir, and cover. Let stand 5 minutes, then fluff with a fork.