Tunisian Spiced Meatballs with Apricot Glaze and Lemon Couscous

If you love meatballs but are ready for something beyond the usual marinara, this recipe is for you. We’ve swapped spaghetti for fluffy, lemon-scented couscous and traded tomato sauce for a savory-sweet apricot glaze. The meatballs are seasoned with warm Tunisian spices and tender roasted carrots round out the plate. Get ready for a flavor explosion.

This dish comes together in about 35 minutes, making it perfect for a busy weeknight. The combination of spiced meatballs, tangy glaze and bright couscous is sure to become a new favorite.

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lemon. In a small bowl, combine jam, half the stock concentrates (use the rest later) and ¼ cup water (⅓ cup for 4 servings).
2. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.
3. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. Stir in ¾ cup water (1½ cups for 4) and remaining stock concentrate. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.
4. While couscous cooks, in a large bowl, combine beef, scallion whites, panko, Tunisian Spice Blend and ¾ tsp salt (1½ tsp for 4 servings). Season with pepper. Form into 10-12 1½-inch meatballs (20-24 for 4).
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. If there’s excess grease in your pan, carefully pour it out. Pour in jam mixture and 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 to taste. If glaze seems too thick, add a splash of water.
6. Fluff couscous with a fork; stir in lemon zest, half the scallion greens and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide couscous, carrots and meatballs between plates. Top meatballs with remaining glaze from pan and remaining scallion greens. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure to cook the meatballs until they reach an internal temperature of 165°F.

Is there a substitute for Israeli couscous?

You can use regular couscous or orzo, but adjust cooking time according to package instructions.

Can I make this dish ahead of time?

The meatballs and glaze can be prepared a day in advance and reheated. Cook the couscous and roast the carrots just before serving for best texture.