Moroccan lamb with couscous
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Salt |
| ⅛ | teaspoon | Black pepper |
| 1 | dash | Ground cinnamon |
| 1 | dash | Ground nutmeg |
| Vegetable cooking spray | ||
| ½ | teaspoon | Garlic powder |
| ¼ | teaspoon | Salt |
| 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 |
| 3 | cups | Water |
| 2 | cups | Couscous, uncooked |
| ¾ | cup | Chopped dried apricot halves |
| ½ | cup | Dried currants |
Directions
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.