Add all of the meatball ingredients to a mixing bowl, use your hands to combine the ingredients well being careful not to over mix. Scoop out approximately a tablespoon size amount of the meat and roll it into a ball and set aside.
Heat a large skillet or non-stick pan over medium heat. When the pan is hot, add the meatballs and brown them on all sides. Then remove from the pan and set aside.
Add the olive oil to the pan, sauté the bell pepper and onion for 2-3 minutes, add the garlic, roasted peppers, and olives; sauté for 1-2 minutes more. Add the couscous, broth, and lemon juice. Stir together. Season with salt and pepper. Add the meatballs back to the pan, cover with a lid, and bring to a simmer until the couscous is tender. (Refer to the instructions on the package for proper cooking time.)
Stir often to keep it from sticking to the bottom of the pan. When tender, stir in the butter and dill. Taste and adjust the seasoning with salt to taste.
Heat a non-stick pan over medium heat. Drizzle the pita with oil, season with salt and pepper. Warm the pita on both sides to golden brown in the pan. Remove and cut into wedges.
Garnish with dill and feta. Drizzle a little olive oil over top. Serve with pita.