It's Good Though…

with Apricot Glaze, Roasted Carrots & Scallion Couscous

Yield: 2

Savory-sweet apricot glaze and fluffy, lemon-scented couscous. The meatballs themselves are seasoned with warm Tunisian spices. As a bonus, there’s a side of tender, roasted carrots.

• Prep:10 Cook: 35
• 12oz carrots
• 4TBS apricot jam
• 10oz ground beef
• 2scallions
• 1lemon
• 2oz chicken stock concentrates
• 2½oz Israeli couscous
• ¼cup panko breadcrumbs
• 1TBS Tunisian spice blend (See below)
• kosher salt
• black pepper
• 1TBS cooking oil
• 2TBS butter

Prep & mix glaze:

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 (you’ll use the rest later), and ¼ cup water.

Roast carrots:

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.

Cook couscous:

Meanwhile, melt 1 TBS butter in a small pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. Stir in ¾ cup water and remaining stock concentrates. 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.

Mix & form meatballs:

While couscous cooks, in a large bowl, combine beef, scallion whites, panko, Tunisian Spice, and ¾ tsp salt. Season with pepper. Form into 10-12 1½-inch meatballs

Cook & glaze meatballs:

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.

Tip: 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, 5 minutes more. Stir in a squeeze of lemon juice to taste.

Tip: If glaze is too thick, add a splash of water.

Finish & serve:

Fluff couscous with a fork, stir in lemon zest, half the scallion greens, and 1 TBS butter. 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.

Tunisian Spice Blend

• 4parts ground caraway seed 1 tsp
• 4parts ground coriander 1 tsp
• 4parts smoked paprika 1 tsp
• 4parts turmeric 1 tsp
• 4parts chili powder 1 tsp
• 4parts garlic powder 1 tsp
• 1part cayenne pepper ¼ tsp
• 1part cinnamon ¼ tsp
• 1part ground black pepper ¼ tsp