Lamb Meatballs over Couscous

Photo: Monica Buck; Styling: Gerri Williams

Yield:

Serves 8

Recipe Time

Prep: 25 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 407
Fat 19 g
Satfat 7 g
Protein 19 g
Carbohydrate 40 g
Fiber 4 g
Cholesterol 68 mg
Sodium 345 mg

Ingredients

1 pound ground lamb
1 cup plain bread crumbs
1 large egg
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
Salt and pepper
2 1/4 cups low-sodium chicken broth
1 10-oz. package frozen chopped spinach, defrosted and squeezed dry
1 1/2 cups couscous
1/3 cup dried apricots, chopped
2 tablespoons olive oil
2 tablespoons lemon juice

Preparation

1. Preheat oven to 450ºF. Line a large, rimmed baking sheet with foil, set a wire rack on baking sheet and mist rack with cooking spray. Combine lamb, bread crumbs, egg, 1/2 cup water, coriander, garlic powder, 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl. Mix gently but thoroughly with your hands. Moisten your hands with water and form lamb mixture into 1 1/4-inch balls; place on rack. Bake meatballs until just cooked through, 12 to 14 minutes.

2. While meatballs are baking, bring broth and spinach to a boil in a medium saucepan. Stir in couscous, cover, remove from heat and let stand for 5 minutes. Fluff couscous with a fork. Toss in apricots, olive oil and lemon juice. Season with salt. Divide couscous among 4 bowls; sprinkle with toasted sliced almonds, if desired. Top with meatballs and serve.

Note:

October 2012