In a shallow bowl, pour hot water (or chicken broth) over the uncooked couscous, cover for 5 minutes, and fluff with a fork. Let it cool slightly.
In a large mixing bowl, combine the fluffed couscous, ground meat, egg, Italian seasoning, garlic & onion powder, red pepper flakes, salt & pepper. Gently combine mixture making sure not to OVERMIX.
Divide mixture into 20 portions & roll into tightly packed meatballs. The expanding couscous will stick out slightly as it cooks, giving them the signature ‘porcupine’ look.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs & brown on all sides (about 8–10 minutes). They don’t need to be fully cooked through yet. Remove & set aside on a plate.
Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic & cook until fragrant (about 1 minute). Pour in the heavy cream & bring to a gentle simmer.
Stir in the Parmesan cheese & paprika (if using). Allow the sauce to thicken for 3–4 minutes. Place the browned meatballs back into the simmering sauce. Cover the skillet, reduce the heat to low & cook for about 15 minutes, or until the meatballs are cooked through & the couscous is tender.
Garnish with green onions. Nice served with roasted potatoes or over egg noodles.