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Moroccan Lamb with Couscous



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Moroccan Lamb with Couscous

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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).

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

Serves:

8 Servings
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