Lamb Meatballs over Couscous |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1 pound ground lamb |
1 cup plain bread crumbs |
1 large egg |
1/2 teaspoon ground coriander |
1/2 teaspoon garlic powder |
salt and pepper |
2 1/4 cups low-sodium chicken broth |
1 10-oz. package frozen chopped spinach, defrosted and squeezed dry |
1 1/2 cups couscous |
1/3 cup dried apricots, chopped |
2 tablespoons olive oil |
2 tablespoons lemon juice |
Directions:
1. Preheat oven to 450ºF. Line a large, rimmed baking sheet with foil, set a wire rack on baking sheet and mist rack with cooking spray. Combine lamb, bread crumbs, egg, 1/2 cup water, coriander, garlic powder, 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl. Mix gently but thoroughly with your hands. Moisten your hands with water and form lamb mixture into 1 1/4-inch balls; place on rack. Bake meatballs until just cooked through, 12 to 14 minutes.
2. While meatballs are baking, bring broth and spinach to a boil in a medium saucepan. Stir in couscous, cover, remove from heat and let stand for 5 minutes. Fluff couscous with a fork. Toss in apricots, olive oil and lemon juice. Season with salt. Divide couscous among 4 bowls; sprinkle with toasted sliced almonds, if desired. Top with meatballs and serve.
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