Step 1

• Adjust rack to top position and preheatoven to 425 degrees. Wash anddry produce.• Trim, peel, and cut carrots on a diagonalinto 1⁄2-inch-thick pieces. Trim andthinly slice scallions, separating whitesfrom greens; mince whites. Zest andquarter lemon.• In a small bowl, combine jam, half thestock concentrates (you’ll use therest later), and 1⁄4 cup water (1/3 cup for4 servings).Cut broccoli into bite-size pieces ifnecessary or trim and discard woodybottom ends from asparagus. (Savecarrots for another use.)

Step 2

• Toss carrots on a baking sheet with alarge drizzle of oil, salt, and pepper.• Roast on top rack, flipping halfwaythrough, until browned and tender,20-25 minutes.Swap in broccoli or asparagus forcarrots; roast 12-15 minutes for broccolior 10-12 minutes for asparagus.

Step 3

• Meanwhile, melt 1 TBSP butter (2 TBSP for4 servings) 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 (11⁄2 cups for andremaining stock concentrates. Bring toa boil, then cover and reduce heat to low.Cook until tender, 6-8 minutes.• Keep covered off heat until ready to serve.

Step 4

• While couscous cooks, in a large bowl,combine beef*, scallion whites, panko,Tunisian Spice Blend, and 3⁄4 tsp salt(11⁄2 tsp for 4 servings). Season with pepper.• Form into 10-12 11⁄2-inch meatballs(20-24 for 4).

Step 5

• Heat a drizzle of oil in a large pan overmedium-high heat. Add meatballs andcook, turning occasionally, until brownedall over, 4-6 minutes. TIP: If there’s excessgrease in your pan, carefully pour it out.• Pour in jam mixture and bring to asimmer, then reduce heat to medium.Cover and cook until meatballs are cookedthrough and glazed, 5 minutes more.• Stir in a squeeze of lemon juice to taste.TIP: If glaze is too thick,

Step 6

• Fluff couscous with a fork; stir in lemonzest, half the scallion greens, and 1 TBSPbutter (2 TBSP for 4 servings). Seasonwith salt and pepper.• Divide couscous, carrots, and meatballsbetween plates. Top meatballs withremaining glaze from pan andremaining scallion greens. Serve with anyremaining lemon wedges on the side.Ground Beef is fully cooked when internal temperature reaches 160º.