Step 1

• Adjust rack to top position andpreheat oven to 425 degrees. Washand dry produce.• Trim, peel, and cut carrots on adiagonal into ½-inch-thick pieces. Trimand thinly slice scallions, separatingwhites from greens; mince whites. Zestand quarter lemon.• In a small bowl, combine jam, half thestock concentrates (you’ll use therest later), and ¼ cup water (1⁄3 cup for4 servings).Cut broccoli into bite-size pieces if necessary or trim and discard woody bottom ends from asparagus. (Save carrots 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 for carrots; roast 12-15 minutes for broccoli or 10-12 minutes for asparagus.

Step 3

• Meanwhile, melt 1 TBSP butter (2 TBSPfor 4 servings) in a small pot overmedium-high heat. Add couscousand cook, stirring, until lightly toasted,2-3 minutes.• Stir in ¾ cup water (1½ cups for andremaining stock concentrates. Bringto a boil, then cover and reduce heatto low. Cook until tender, 6-8 minutes.• Keep covered off heat until readyto serve.

Step 4

• While couscous cooks, in a large bowl,combine beef*, scallion whites,panko, Tunisian Spice Blend, and¾ tsp salt (1½ tsp for 4 servings).Season with pepper.• Form into 10-12 1½-inch meatballs(20- 24 for 4).

Step 5

• Heat a drizzle of oil in a large pan overmedium-high heat. Add meatballsand cook, turning occasionally, untilbrowned 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 asimmer, then reduce heat to medium.Cover and cook until meatballsare cooked through and glazed,5 minutes more.• Stir in a squeeze of lemon juice totaste. TIP: If glaze is too thick, add asplash of water.

Step 6

• Fluff couscous with a fork; stir in lemonzest, half the scallion greens, and1 TBSP butter (2 TBSP for 4 servings).Season with salt and pepper.• Divide couscous, carrots, andmeatballs between plates. Topmeatballs with remaining glaze frompan and remaining scallion greens.Serve with any remaining lemonwedges on the side. Ground Beef is fully cooked when internal temperature reaches 160º.