Meatball Kebabs with Couscous And Lemon Spinach - BigOven 136566

Meatball Kebabs with Couscous And Lemon Spinach

Ready in 1 hour

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1/4 ts Cayenne pepper
1/4 c Water
2 tb Zante currents
1 6oz box tomato-lentil cousco
3/4 ts Cumin
3/4 ts Salt
3/4 ts Paprika
3 tb Chopped mint leaves
1 lb Ground lamb or beef
2 Cloves of garlic crushed
1 lg Lemon cut into wedges
2 tb Instant minced onion
1 md European cucumber, shreaded
1/4 ts Salt and pepper
2 tb Pine nuts
1 10oz bag pre-washed spinach
1/4 ts Ground coriander
1/4 ts Ground cinnamon
1 8oz plain low-fat yogurt

Original recipe makes 4 Servings



1. Meatballs: In a large bowl, combine lamb or beef, pine nuts, currents, onion, cumin, paprika, salt, cinnamon, cayenne, amd gralic; mix well with hands. Divide mixture into fourths. On each of 4 (12") metal skewers, mold 1/4 mixture into a 6 X 1 1/2" sausage shape around skewer. Place on broiler pan rack. Preheat broiler. 2. Couscous: Prepare accordingto package directions; fluff with a fork; keep warm. 3. Yogurt sauce: squeeze shredded cucumber to get rid of excess waater; pllace in small serving bowl. Stir in yogurt, mint, coriander, salt and pepper until blended. 4. (back to kebabs) Broil kebabs 4-6" from heat turning several times, 4-6minutes for medium or 8 minutes ofr well done. 5. Spinach: Place spinach and water in4-qt pot; cover; steam 2 miiinutes, until wilted. 6. Serve kebabs over couscous with yogurt sauce, spinach and lemon wedges. McCalls September 1997 Posted to MM-Recipes Digest V4 #14 by on Apr 12, 1999

Calories Per Serving: 355 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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