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
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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
  • September 2010

Ingredients

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