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Lamb Meatballs over Couscous

Photo: Monica Buck; Styling: Gerri Williams
Prep time 25 mins
Cook time 15 mins
Yield Serves 8


  • 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

Nutrition Information

  • calories 407
  • fat 19 g
  • satfat 7 g
  • protein 19 g
  • carbohydrate 40 g
  • fiber 4 g
  • cholesterol 68 mg
  • sodium 345 mg

How to Make It

  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.