Yield: 8 Servings
|1 pounds||Lean ground lamb|
|½ cup||Soft breadcrumbs|
|½ cup||Finely chopped onion|
|½ cup||Chopped fresh parsley|
|½ teaspoon||Ground coriander|
|⅛ teaspoon||Black pepper|
|1 dash||Ground cinnamon|
|1 dash||Ground nutmeg|
|Vegetable cooking spray|
|½ teaspoon||Garlic powder|
|¼ teaspoon||Ground cumin|
|¼ teaspoon||Chili powder|
|¼ teaspoon||Ground red pepper|
|29 ounces||No-salt-added whole tomatoes, (2 cans) undrained and chopped|
|2 cups||Couscous, uncooked|
|¾ cup||Chopped dried apricot halves|
|½ cup||Dried currants|
Combine first 9 ingredients in a bowl, and stir well.
Shape mixture into 32 (½-inch) meatballs. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meatballs, and cook 8 minutes or until browned. Drain and pat dry with paper towels.
Set aside, and keep warm. Wipe drippings from skillet with paper towels.
Combine garlic powder and next 5 ingredients in skillet, and bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat, and set aside.
Bring water to a boil in a large saucepan, and stir in couscous. Remove from heat, and let stand, covered, for 5 minutes; fluff with a fork. Stir in apricots and currants. Yield: 8 servings (serving size: 4 meatballs, 1 cup couscous, and ¼ cup plus 2 tablespoons sauce).
Recipe by: Cooking Light, June 1994, page 124 Posted to MC-Recipe Digest V1 #394 by igor@... on Jan 28, 1997.