Step 1

You can substitute an equal amount of 85 percent lean ground beef for the lamb, if desired.

Step 2

Using fork, mash ¼ cup Tahini Sauce and panko together in bowl to form paste. Add ground lamb, 2 tablespoons mint, ½ teaspoon cinnamon, ½ teaspoon cumin, and ½ teaspoon salt, and knead with hands until thoroughly combined. Pinch off and roll mixture into twelve 1½-inch meatballs.

Step 3

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and remaining ¼ teaspoon salt and cook until onion is softened, about 5 minutes. Stir in remaining ½ teaspoon cinnamon, remaining ½ teaspoon cumin, and cayenne and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Add meatballs to pot. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute.

Step 4

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using slotted spoon, transfer meatballs to plate, tent with aluminum foil, and let rest while cooking couscous. (You should have about 2 cups cooking liquid remaining in pot; add extra broth as needed to equal 2 cups.)

Step 5

Using highest sauté function, bring liquid in pot to simmer. Stir in couscous, red peppers, and lemon zest and juice. Turn off Instant Pot, cover, and let sit for 10 minutes. Fluff couscous gently with fork and transfer to serving dish. Arrange meatballs on top and drizzle with remaining ¼ cup Tahini Sauce. Sprinkle with pickled onions and remaining 2 tablespoons mint. Serve.