Yield: 8 Servings
Measure | 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 |
\N \N | 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 |
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.