Add butter, onion, garlic and ginger to stock pot over medium-high heat. Once melted, add lemon juice, basil, curry powder, cumin, cardamom and carrots. Cook 2 minutes then add chicken broth and bring to boil.
Preheat oven to 400degF.
In a bowl, combine meatball ingredients. Form into 1 inch balls and line out on a parchment paper covered baking sheet. Bake for 15 minutes.
Once broth is boiling, add couscous. Let cook another 15 minutes than remove from heat.
Add 4-6 meatballs to a shallow bowl. Ladle couscous soup over top of meatballs.