| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Moroccan | Meats | 8 | Servings |
INGREDIENTS
| 1 | lb | Lean ground lamb |
| 1/2 | c | Soft breadcrumbs |
| 1/2 | c | Finely chopped onion |
| 1/2 | c | Chopped fresh parsley |
| 1/2 | ts | Ground coriander |
| 1/8 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1 | ds | Ground cinnamon |
| 1 | ds | Ground nutmeg |
| Vegetable cooking spray | ||
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Chili powder |
| 1/4 | ts | Ground red pepper |
| 29 | oz | No-salt-added whole tomatoes, (2 cans) undrained and chopped |
| 3 | c | Water |
| 2 | c | Couscous, uncooked |
| 3/4 | c | Chopped dried apricot halves |
| 1/2 | c | Dried currants |
INSTRUCTIONS
Combine first 9 ingredients in a bowl, and stir well. Shape mixture into 32 (1/2-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 1/4 cup plus 2 tablespoons sauce). Recipe by: Cooking Light, June 1994, page 124 Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.
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