• Preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and slice carrots on a diagonal into 1/2-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 1/4 cup water (1/3 cup for 4 servings). Set aside.

• Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. • Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

• Meanwhile, in a small pot, combine remaining stock concentrates, 3/4 cup water (11/2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then immediately stir in couscous, cover, and remove from heat. • Let stand off heat until ready to serve.

• In a large bowl, combine beef *, scallion whites, panko, Tunisian Spice, 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).

• 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.

• Fluff couscous with a fork; stir in lemon zest, half the scallion greens, and 2 TBSP butter (3 TBSP for 4 servings). 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.