Begin by making the pickled red cabbage. Add the water, vinegar, sugar, and salt to a small pot over medium heat. While it heats up, thinly slice the red cabbage and transfer it to a bowl. Once the vinegar mixture starts to boil, carefully pour it over the cabbage. Transfer to the fridge to cool.

Now start on the meatballs. Preheat the oven to 400F. Finely chop the red onion, pickles, dill, chives, and garlic. Add it to a bowl along with the remaining ingredients for the meatballs: ground chicken, ricotta cheese, egg, panko breadcrumbs, lemon zest, and salt. Mix until everything is well combined.

Shape the meat into large meatballs, each about 1/3 cup. Transfer to a greased baking sheet then into the oven. Bake for 12-17 minutes, flipping half way through. Bake until the meatballs hit 165F in the center.

While the meatballs are cooking, make the couscous. Cook 1 cup of dry couscous according to package directions. When the couscous is cooked, remove from the heat and add the remaining ingredients: butter, fresh chives, lemon juice, and salt.

To make the dill yogurt sauce, add all the ingredients to a bowl: plain greek yogurt, olive oil, honey, lemon juice, fresh dill, garlic, and salt. Stir until well combined.

To plate, add the red cabbage and lemon couscous to a bowl, then top with a few meatballs and a generous scoop of the dill yogurt sauce. Enjoy!