Tunisian Spiced Meatballs with Apricot Glaze and Lemon Couscous

If you love meatballs but want to try something new, this recipe is for you. Instead of marinara and spaghetti, we pair juicy spiced meatballs with a savory-sweet apricot glaze and fluffy, lemon-scented couscous. The meatballs are seasoned with a warm Tunisian spice blend and roasted carrots add a tender, caramelized side.

This dish is a flavor explosion that’s surprisingly simple to make. The glaze comes together quickly with apricot jam and chicken stock, while the couscous is toasted for extra nuttiness. Perfect for a weeknight dinner that feels special.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Trim, peel and cut carrots diagonally into 1/2-inch pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter the lemon. In a small bowl, combine jam, half the stock concentrates and 1/4 cup water.
2. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack, flipping halfway, until browned and tender, 20-25 minutes.
3. Meanwhile, melt 1 tablespoon butter in a small pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. Stir in 3/4 cup water and remaining stock concentrates. Bring to a boil, cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat.
4. In a large bowl, combine ground beef, scallion whites, panko, Tunisian spice and 3/4 teaspoon salt. Season with pepper. Form into 10-12 meatballs (1 1/2 inches each).
5. Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 4-6 minutes. Pour off excess grease. Add jam mixture, bring to a simmer, then reduce heat to medium. Cover and cook until meatballs are cooked through and glazed, about 5 minutes. Stir in a squeeze of lemon juice. If glaze is too thick, add a splash of water.
6. Fluff couscous with a fork; stir in lemon zest, half the scallion greens and 1 tablespoon butter. Season with salt and pepper. Divide couscous, carrots and meatballs among plates. Top meatballs with remaining glaze and scallion greens. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure to cook until no longer pink.

What can I substitute for Israeli couscous?

Regular couscous or orzo can be used, but adjust cooking time as needed.

Is the Tunisian spice blend spicy?

It’s mildly warm and aromatic, not overly spicy. You can adjust by adding a pinch of cayenne if desired.