Moroccan-Spiced Lamb Meatballs with Herbed Couscous
Ingredients
- 1 poundground lamb
- ·yellow onion
- ·garlic
- ·fresh cilantro
- ·fresh parsley
- ·cumin
- ·coriander
- ·cinnamon
- ·paprika
- ·ginger powder
- ·salt
- ·black pepper
- ·egg
- ·breadcrumbs
- ·olive oil
- 1½ cupschicken broth
- 1 cupcouscous
- 2 tablespoonsbutter
- ·dried apricots
- ·pomegranate seeds (or dried cranberries)
Prep
- 01
Finely dice 1 small yellow onion.
- 02
Mince 2 cloves garlic.
- 03
Chop 1/4 cup fresh cilantro.
- 04
Chop 1/4 cup fresh parsley.
- 05
In a large bowl, combine 1 pound ground lamb, diced onion, minced garlic, 1/2 cup breadcrumbs, 1 egg, 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon cinnamon, 1 teaspoon paprika, 1/2 teaspoon ginger powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined. Form into 16–18 meatballs about 1 1/2 inches in diameter.
- 06
Chop 1/4 cup dried apricots into small pieces.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Once hot, carefully add the meatballs in batches, being careful not to overcrowd the pan. Brown on all sides, about 8–10 minutes total per batch. Transfer to a plate.
- 03
In the same skillet, add the diced onion and cook over medium heat for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute.
- 04
Return all meatballs to the skillet. Pour in 1 1/2 cups chicken broth and bring to a simmer. Cover and cook for 15 minutes, until the meatballs are cooked through and the sauce slightly thickens.
- 05
While the meatballs cook, bring 1 1/2 cups water to a boil in a medium saucepan. Stir in the couscous and 2 tablespoons butter with a pinch of salt. Remove from heat, cover, and let sit for 5 minutes.
- 06
Fluff the couscous with a fork and stir in the chopped cilantro and parsley. Taste and season with salt and pepper as needed.
- 07
Divide the couscous among serving bowls and top with the meatballs and sauce. Scatter the chopped apricots and pomegranate seeds over the top.
Spice Tips
For deeper warmth, add 1/4 teaspoon turmeric or a pinch of cayenne to the meatball mixture. For floral notes, try a tiny pinch of saffron stirred into the broth. A squeeze of fresh lemon juice over the finished dish brightens all the spices.
Make the meatball mixture up to 4 hours ahead and refrigerate until ready to cook. The apricots add sweetness and chew; substitute raisins if preferred. Leftovers keep refrigerated for 3 days and reheat gently on the stovetop.