MAKE MEATBALLS: Position a rack in the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper; set aside. In a medium bowl, combine the spices for the meatball, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Mix with a spoon, then add the tomato paste and ground meat and mix until *just* combined. Scoop about 1 teaspoon of the meatball mixture and form a ball, place on the parchment-lined baking sheet. Bake meatballs for 10-12 minutes or until cooked through.

COUSCOUS: While the meatballs bake, heat a small drizzle of oil in a saucepan over medium heat. When hot, add the couscous and allow it to toast for 1-2 minutes. You’ll know it’s done when you smell it all toasty. Add a pinch of salt and 1 ¾ cups of water. Allow it to come to a boil, reduce the heat to low, cover and let cook for 8-10 minutes or until it absorbs all the water.

SOUP: In a large soup pot or dutch oven, heat the oil over medium-high heat. Add the shallots and cook for 2 minutes before adding the garlic and sautéing for another 30 seconds. Add the chicken broth along with 2 cups of water and bring to a boil. Reduce the heat to low, and add the meatballs and couscous; let simmer for 10 minutes. Taste and adjust with seasonings as desired. I usually add another 1/4 teaspoon of curry powder Top with mint or parsley before serving.