Combine the ground chicken, egg, cheddar cheese, breadcrumbs, chives, garlic powder, dill, onion powder, and a big pinch of kosher salt and pepper in a large bowl. Mix until just combined.
Form the mixture into meatballs that are roughly 1-inch in size.
Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs in a single layer and cook until they are browned on all sides and reach an internal temperature of 165 degrees F, around 10 minutes or so. I highly suggest having the meat thermometer to test here so you don’t overcook the meatballs!
Bring 3 cups of stock to a boil in a saucepan. Once boiling, add in the couscous, broccoli, and butter. Bring the mixture back to a boil then reduce it to a simmer.
Cover and cook until the liquid is absorbed, about 12 to 15 minutes. Once absorbed, remove the pan from the heat and fluff with a fork. Let sit for 5 minutes before serving. Taste and season with salt and pepper as needed.
