Dinner

Moroccan Lamb Meatballs with Herbed Couscous

Name: Moroccan Lamb Meatballs with Herbed Couscous
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb lean ground lamb; 1/4 cup finely chopped red onion; 2 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp cinnamon; 1 cup whole wheat couscous; 1.5 cups vegetable broth; 1/4 cup fresh parsley, chopped

Sometimes I crave something a little different for dinner, and these Moroccan lamb meatballs hit the spot. The spices really make them sing, and they're surprisingly simple to put together. Plus, they pair beautifully with herbed couscous and a side of roasted carrots for a balanced meal.

Ingredients

1 lb lean ground lamb
1/4 cup finely chopped red onion
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cinnamon
1 cup whole wheat couscous
1.5 cups vegetable broth
1/4 cup fresh parsley, chopped

Instructions

Preheat oven to 400°F (200°C). In a bowl, mix lamb, onion, garlic, cumin, coriander, and cinnamon. Form into 16 small meatballs and place on a baking sheet.
Bake meatballs for 15-18 minutes until cooked through and lightly browned.
While meatballs bake, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
Stir chopped parsley into the couscous. Serve meatballs immediately over the herbed couscous, with roasted carrots if desired.

Tips

For extra flavor, toast the spices briefly in a dry pan before adding to the lamb mixture.
Leftover meatballs and couscous store well in the fridge for up to 3 days for easy meal prep.