Lamb Meatballs over Couscous

Photo: Monica Buck; Styling: Gerri Williams

Yield: Serves 8
Cost per Serving: $1.41
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Nutritional Information

Amount per serving
  • Calories: 407
  • Fat: 19g
  • Saturated fat: 7g
  • Protein: 19g
  • Carbohydrate: 40g
  • Fiber: 4g
  • Cholesterol: 68mg
  • Sodium: 345mg


  • 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


  1. 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. 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.
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