Moroccan Lamb Meatballs With Harissa Couscous Recipes

MOROCCAN MEATBALLS & COUSCOUS

Moroccan Meatballs & Couscous image

Moroccan meatballs made with spiced lamb served with herb cous cous. This was just shown on TV here in the UK and I thought I'd save it on here for future reference, looks yummy!

Provided by English_Rose

Categories Lamb/Sheep

Time 50m

Yield 16 meatballs, 4 serving(s)

Number Of Ingredients 23

Ingredients

1 lb ground lamb
1/2 onion, finely chopped
2 tablespoons harissa
1 tablespoon dried breadcrumbs
salt and pepper
2 tablespoons parsley, chopped
1 1/2 onions, finely chopped
4 garlic cloves, crushed
1 tablespoon fresh ginger, finely chopped
2 ounces dried apricots, chopped
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon coriander seed, crushed
1 (14 ounce) can chopped tomatoes
3/4 cup chicken stock
1 tablespoon honey
9 ounces couscous
1 3/4 cups chicken stock, hot
flat leaf parsley
fresh cilantro
1 lemon, juice
2 tablespoons extra virgin olive oil
1 1/2 ounces toasted sliced almonds

Steps:

Combine lamb, onion, harissa and flat leaf parsley and season, roll into golf ball sized meatballs and fry off in medium hot pan until coloured.
In a heavy based pan, fry the onion, garlic and ginger until softened, add the spices and cook for 1-2 minutes
Add the tomatoes and apricots, then add the meatballs, top up with the stock and cover with a lid and cook for 30 minutes After 20 mins add the honey and season.
Place the couscous in a bowl and pour over the boiling stock, cover with plastic wrap and leave to stand for 5 mins, fork through to separate the grains then add chopped herbs, toasted almonds, lemon juice ,olive oil and salt and pepper and mix.
Serve with toasted pita bread.

Nutrition Facts : Calories 857.8, Fat 41.7, SaturatedFat 13.6, Cholesterol 87.3, Sodium 325.4, Carbohydrate 87.7, Fiber 9.8, Sugar 20.5, Protein 36.1

MEDITERRANEAN KOFTA MEATBALLS

Mediterranean Kofta Meatballs image

For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1 pound ground lamb
1 small onion, chopped
1/2 cup packed fresh parsley sprigs
1/4 cup fresh mint leaves
1 tablespoon minced fresh oregano
2 garlic cloves
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 tablespoon vegetable oil
Hot cooked couscous
1 cup plain Greek yogurt
2 plum tomatoes, cut into wedges
2 lemons, cut into wedges
3 tablespoons minced red onion
Fresh mint leaves

Steps:

Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

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