Tunisian Spiced Meatballs with Apricot Glaze and Lemon Couscous

If you’re looking to shake up your meatball game, this recipe is for you. Forget marinara and spaghetti-these meatballs are seasoned with a warm Tunisian spice blend and glazed with sweet apricot jam. Served alongside fluffy lemon-scented couscous and tender roasted carrots, this dish is a complete meal that’s bursting with flavor.

The combination of savory spices, sweet glaze and bright citrus makes every bite exciting. Best of all, it comes together quickly, making it perfect for a weeknight dinner that feels special.

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and slice the carrots into ½-inch thick rounds. Toss with 1 tablespoon cooking oil, salt and pepper. Spread on one side of the baking sheet.
3. In a large bowl, combine the ground beef, panko breadcrumbs, Tunisian spice blend, 1 teaspoon salt and a pinch of pepper. Mix gently until just combined. Form into 1.5-inch meatballs (about 16-18). Place on the other side of the baking sheet.
4. Roast the meatballs and carrots for 18-20 minutes, until meatballs are cooked through and carrots are tender.
5. While roasting, prepare the couscous: In a small saucepan, bring 1 cup water and the chicken stock concentrates to a boil. Stir in the couscous, cover and reduce heat to low. Simmer for 8-10 minutes until tender. Drain any excess liquid.
6. Finely grate the zest of the lemon and squeeze the juice. Slice the scallions thinly, separating white and green parts.
7. When couscous is done, fluff with a fork and stir in 1 tablespoon butter, lemon zest, half the lemon juice and the white parts of scallions. Season with salt to taste.
8. In a small bowl, mix the apricot jam with 2 tablespoons water and the remaining lemon juice. Microwave for 30 seconds or until warmed and smooth.
9. When meatballs are done, brush or drizzle the apricot glaze over them. Serve the meatballs and carrots over the couscous, garnished with the green scallion tops.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground lamb or turkey would work well with the Tunisian spices.

What can I substitute for Israeli couscous?

Regular couscous, quinoa or orzo are good alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.