Serve with garnishes, buffet-style. Cook the meatballs and couscous a few minutes before you plan to sit down for dinner.Tomato sauce1 tablespoon olive oil2 cloves garlic, minced1 teaspoon red pepper flakesTwo 28-ounce cans whole tomatoesIn a large pot over moderate heat, heat oil and saute garlic until slightly brown, add red pepper flakes and tomatoes, reduce heat, and simmer for about a half hour.For this dinner, the tomato sauce and meatballs can be prepared in advance.What to pour» Grove Mill Pinot Noir from New Zealand; costs about $29Catch Kerry Dunnington’s column biweekly in Healthy Life. I feel fortunate to have carried on this wonderful family tradition.Couscous2 cups water1 vegetable cube1 tablespoon olive oilOne 10-ounce package couscous1/4 cupfresh parsley, mincedIn a medium pot, bring water, vegetable cube and olive oil to a boil, stir in couscous and parsley, cover, remove from heat, and let stand for 5 minutes.Meatballs2 eggs1/4 cup breadcrumbs1/4 cup fresh parsley, minced1 teaspoon salt1 teaspoon dried oreganoFresh ground black pepper to taste1 1/2 pounds ground beef1 tablespoon olive oilIn a large bowl, whisk eggs until lightly beaten. Most everybody loves meatballs, even kids. If you want to add additional color and nutrition serve with a tossed green salad or steamed leafy greens like Swiss chard or kale. I’d be hard-pressed to think of a more appetizing recipe to lure family members to the table than my Mediterranean meatballs with tomato fiber drop cable sauce and couscous。