Tunisian Spiced Meatballs with Apricot Glaze and Lemon Couscous

If you love meatballs but are ready to try something new, this recipe is for you. Instead of the usual marinara and spaghetti, we’re pairing juicy, spiced meatballs with a savory-sweet apricot glaze and fluffy, lemon-scented couscous. The meatballs are seasoned with a warm Tunisian spice blend that adds depth and a hint of heat. As a bonus, there’s a side of tender roasted carrots to round out the meal. It’s a flavor explosion in every bite!

This dish comes together in about 35 minutes, making it perfect for a weeknight dinner that feels special. The combination of sweet apricot jam, zesty lemon and aromatic spices will have everyone asking for seconds. Plus, it’s all made in one pan and one baking sheet, so cleanup is a breeze.

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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 the oven to 425°F with a rack in the top position. Wash and dry all produce. Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice the scallions, separating the white parts from the green parts; mince the white parts. Zest the lemon and then cut it into quarters. In a small bowl, combine the apricot jam, half of the chicken stock concentrate (you’ll use the rest later) and ¼ cup water (⅓ cup for 4 servings). Set aside.
2. On a baking sheet, toss the carrot pieces with a drizzle of oil, salt and pepper. Spread in an even layer and roast on the top rack until browned and tender, about 20-25 minutes, flipping halfway through.
3. Meanwhile, melt 1 tablespoon of butter (2 tablespoons for 4 servings) in a small pot over medium-high heat. Add the Israeli couscous and cook, stirring, until lightly toasted, about 2-3 minutes. Stir in ¾ cup water (1½ cups for 4 servings) and the remaining chicken stock concentrate. Bring to a boil, then cover and reduce the heat to low. Cook until the couscous is tender, 6-8 minutes. Keep covered off the heat until ready to serve.
4. While the couscous cooks, in a large bowl, combine the ground beef, minced scallion whites, panko breadcrumbs, Tunisian spice blend, ¾ teaspoon salt (1½ teaspoons for 4 servings) and a few grinds of pepper. Mix gently with your hands until just combined. Form the mixture into 10-12 meatballs, each about 1½ inches in diameter (20-24 for 4 servings).
5. Heat a drizzle of oil in a large pan over medium-high heat. Add the meatballs and cook, turning occasionally, until browned all over, 4-6 minutes. If there is excess grease in the pan, carefully pour it out. Pour the reserved jam mixture into the pan and bring to a simmer. Reduce the heat to medium, cover and cook until the meatballs are cooked through and glazed, about 5 minutes more. Stir in a squeeze of lemon juice to taste. If the glaze is too thick, add a splash of water.
6. Fluff the cooked couscous with a fork. Stir in the lemon zest, half of the sliced scallion greens and 1 tablespoon of butter (2 tablespoons for 4 servings). Season with salt and pepper to taste. Divide the couscous, roasted carrots and glazed meatballs among plates. Spoon any remaining glaze from the pan over the meatballs and garnish with the remaining scallion greens. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, you can substitute regular couscous or pearl couscous, but adjust the cooking time according to package directions. Israeli couscous is larger and chewier, so the texture will vary.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free panko breadcrumbs and ensure your stock concentrate is gluten-free. The couscous can be replaced with quinoa or rice.

Can I prepare the meatballs ahead of time?

Absolutely! You can form the meatballs up to a day in advance and refrigerate them. When ready to cook, proceed with the recipe as written.