Preheat the oven to 350ºF.

Stir together 1 tablespoon flaxseed meal and 3 tablespoons water and let sit about 10 minutes, or until gelly and gooey. This is your "egg" -- if you're shorter on time, use slightly warm water, as this speeds up the process.

Next, in a medium bowl, combine your flaxseed-water "egg" and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground seitan and ground oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter. Place on a foil-lined baking sheet.

Bake the meatballs about 15-20 minutes, or until almost browning. Meanwhile, make your sauce.

Now, to make the sauce! In a large saucepan heat the olive oil over medium heat and sauté the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

Once the meatballs are finished cooking, transfer them gently to the saucepan with the sauce and let simmer for 10 minutes. Meanwhile, make your couscous!

Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.

Divide up your couscous into individual bowls, spoon meatballs and sauce over couscous, and garnish with fresh parsley. Nom nom!