Preheat the oven to 350 degrees F.

In a medium sized mixing bowl, combine lamb, garlic, thyme, salt, pepper, and lemon zest. Mix thoroughly with hands until meat is evenly seasoned.

Roll lamb into 1 oz balls and place onto a sheet pan lined with parchment paper. Bake for 25 minutes, until cooked through and lightly browned. Set aside.

Pomegranate Glaze

In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice boils.

Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced.

Pour into a container. Let cool. Store in the refrigerator.

Serve with Almond Couscous

When you are ready to serve, place the meatballs on the top of the couscous and pour some of the glaze on top of the meat balls. You can garnish with lemon zest and pomegranate seeds.