Heat the olive oil in a large skillet over medium-high heat. When it is hot, add the onions with a pinch of salt. Have the remaining ingredients for the beef ready to go.
While the onions are caramelizing, toss together the peach salsa ingredients and set aside. Also begin the couscous--cook it according to package directions.
When the onions are golden brown, a good 10-15 minutes, add the garlic. Sauté for 2 minutes, then add the marash chile pepper, cumin and za'atar. Stir for another 1-2 minutes.
Add the ground beef to the onions with a pinch of salt. Stir, breaking up the meat and incorporating the onions and spices into the meat.
When most of the pink is gone from the ground beef, add the zucchini and pepper with another pinch of salt. Stir and cook until the ground beef is cooked through and the zucchini and peppers are crisp tender.
Stir in the pomegranate molasses and honey. Taste for more of either and taste for salt. If it is ready, remove from the heat.
Place some couscous in the bottom of an individual serving bowl. Spoon some of the ground beef mixture into one corner. Spoon some peach salsa over another corner--be generous. Dollop some Greek yogurt (to taste) in another corner.
Sprinkle everything with sumac and chopped cilantro. Enjoy!