1 slice white sandwich bread, crusts removed and torn into small pieces
2 tablespoons milk
1 pound ground lamb
1½ teaspoons coriander
1 garlic clove, finely chopped
1¼ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
1 cup Israeli couscous
3 small yellow onions, finely chopped
2 tablespoons harissa
2 tablespoons extra-virgin olive oil
1 28-ounce can crushed tomatoes
6 cups low-sodium chicken broth
Sliced mint leaves, for serving
Fat 25g (9 g saturated fat)
How to Make It
Heat the broiler to high. Combine the bread and milk in a medium bowl and stir to combine. Add the lamb, coriander, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Form into 50 teaspoon-size balls. Place on a rimmed baking sheet and broil 3 minutes. Remove from the oven.
Meanwhile, cook the Israeli couscous according to the package directions; reserve.
Cook the onions, harissa, and the remaining salt and pepper in the olive oil in a large pot over moderate heat, partially covered, until the onions are softened, 8 minutes. Add the tomatoes, broth, and meatballs and simmer for 15 minutes.
Stir in the couscous to warm and serve, garnished with mint.
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