Lamb Meatballs With Couscous and Feta

Lamb Meatballs with Couscous
Christopher Baker
Serves 4
25
minutes
25
minutes

Ingredients

1
pound
ground lamb or beef
1/4
cup
dried apricots, finely chopped
1/2
teaspoon
ground coriander
1
small red onion, half finely chopped and half thinly sliced
kosher salt and black pepper
1
cup
couscous
3
tablespoons
olive oil
3
tablespoons
fresh lemon juice
2
plum tomatoes, sliced
1/2
English cucumber, halved and thinly sliced
4
ounces
Feta, crumbled

Directions

  1. Heat broiler. In a medium bowl, combine the meat, apricots, coriander, chopped onion, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Form the meat into 1 ½-inch balls (about 20) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes.
  3. Meanwhile, place the couscous in a bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
  4. In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.
  5. Serve the couscous with the meatballs, tomatoes, cucumber, Feta, and sliced onion. Drizzle with the dressing.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 689
  • Fat 44 g
  • Sat Fat 17 g
  • Cholesterol 108 mg
  • Sodium 752 mg
  • Protein 30 g
  • Carbohydrate 46 g
  • Sugar 9 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 195 mg
What does this mean? See Nutrition 101.