Moroccan Lamb with Couscous

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Moroccan Lamb with Couscous Ingredients

1 lb Lean ground lamb	1/2 ts Garlic powder
1/2 c Soft breadcrumbs	1/4 ts Salt
1/2 c Finely chopped onion	1/4 ts Ground cumin
1/2 c Chopped fresh parsley	1/4 ts Chili powder
1/2 ts Ground coriander	1/4 ts Ground red pepper
1/8 ts Salt	29 oz No-salt-added whole
1/8 ts Black pepper	3 c Water
1 ds Ground cinnamon	2 c Couscous, uncooked
1 ds Ground nutmeg	3/4 c Chopped dried apricot halves
Vegetable cooking spray	1/2 c Dried currants

Instructions for Moroccan Lamb with Couscous

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

Main Ingredient: LambCuisine: Uncategorized

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