Moroccan lamb with couscous

8 Servings

Ingredients

Quantity Ingredient
1 pounds Lean ground lamb
½ cup Soft breadcrumbs
½ cup Finely chopped onion
½ cup Chopped fresh parsley
½ teaspoon Ground coriander
⅛ teaspoon Salt
⅛ teaspoon Black pepper
1 dash Ground cinnamon
1 dash Ground nutmeg
Vegetable cooking spray
½ teaspoon Garlic powder
¼ teaspoon Salt
¼ teaspoon Ground cumin
¼ teaspoon Chili powder
¼ teaspoon Ground red pepper
29 ounces No-salt-added whole tomatoes, (2 cans) undrained and chopped
3 cups Water
2 cups Couscous, uncooked
¾ cup Chopped dried apricot halves
½ cup Dried currants

Directions

Combine first 9 ingredients in a bowl, and stir well.

Shape mixture into 32 (½-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 ¼ cup plus 2 tablespoons sauce).

Recipe by: Cooking Light, June 1994, page 124 Posted to MC-Recipe Digest V1 #394 by igor@... on Jan 28, 1997.

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