To make the tomato sauce, in a saucepan over medium heat, warm the olive oil. Add the onion and sauté until translucent, about 5 minutes. Add the ginger, garlic, cumin, coriander and cinnamon and sauté just until the ginger and garlic are soft and the spices are toasted, about 2 minutes. Stir in the tomatoes with their juices and the brown sugar. Raise the heat to medium-high and bring to a boil. Reduce the heat to low and simmer until the sauce darkens in color and thickens a bit, about 15 minutes. Season with salt and pepper and stir in the mint. Reduce the heat to low and cover to keep warm.

Preheat an oven to 350°F (180°C). Lightly grease a baking sheet with olive oil.

In a bowl, combine the lamb, parsley, egg, cumin, coriander, cinnamon, garlic powder and oregano. Using your hands, mix gently until combined (do not overmix). Season well with salt and pepper. Form the lamb mixture into meatballs about the size of a golf ball, arranging them in a single layer on the prepared baking sheet as you work. Transfer to the oven and bake until the meatballs are cooked through, 15 to 18 minutes.

While the meatballs are baking, cook the couscous according to the package directions. Cover to keep warm.

Spoon the couscous, tomato sauce and meatballs into shallow bowls and serve immediately. Serves 4 to 6.