Lamb Meatballs With Couscous and Feta

lamb-meatballs-couscous
Photo by Christopher Baker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 689 calories
    • 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

Ingredients

  1. Check 1 pound ground lamb or beef
  2. Check 1/4 cup dried apricots, finely chopped
  3. Check 1/2 teaspoon ground coriander
  4. Check 1 small red onion, half finely chopped and half thinly sliced
  5. Check kosher salt and black pepper
  6. Check 1 cup couscous
  7. Check 3 tablespoons olive oil
  8. Check 3 tablespoons fresh lemon juice
  9. Check 2 plum tomatoes, sliced
  10. Check 1/2 English cucumber, halved and thinly sliced
  11. Check 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.