Edit Tunisian-Spiced Meatballs

Instructions

One step per line

Step 1: Adjust the rack to the top position and preheat the oven to 425 degrees. 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 the whites. Zest and quarter the lemon. In a small bowl, combine jam, half the stock concentrates, and ¼ cup water.
Step 2: Toss the carrots on a baking sheet with a large drizzle of oil, then season with salt and pepper. Roast on the top rack, flipping halfway through, until browned and tender, about 20-25 minutes.
Step 3: Meanwhile, melt 1 tablespoon of butter in a small pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, about 2-3 minutes. Stir in ¾ cup water and the remaining stock concentrates. Bring to a boil, then cover and reduce heat to low. Cook until tender, about 6-8 minutes. Keep covered off heat until ready to serve.
Step 4: While the couscous cooks, in a large bowl, combine beef, minced scallion whites, panko, Tunisian Spice, and ¾ teaspoon salt. Season with pepper. Form the mixture into 10-12 meatballs, each 1½ inches in size.
Step 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, about 4-6 minutes. If there’s excess grease, carefully pour it out. Pour in the jam mixture and bring to a simmer, then reduce 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.
Step 6: Fluff the couscous with a fork; stir in the lemon zest, half the scallion greens, and 1 tablespoon of butter. Season with salt and pepper. Divide the couscous, roasted carrots, and meatballs between plates. Top the meatballs with the remaining glaze from the pan and the remaining scallion greens. Serve with any remaining lemon wedges on the side.

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