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 email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (490g)|
|Recipe Makes: 8|
|Calories from Fat: 545 (54%)|
|Amt Per Serving||% DV|
|Total Fat 60.6g||81 %|
|Saturated Fat 26.1g||131 %|
|Monounsaturated Fat 24.7g|
|Polyunsanturated Fat 5g|
|Cholesterol 186.3mg||57 %|
|Sodium 188.8mg||7 %|
|Potassium 925.8mg||24 %|
|Total Carbohydrate 61.3g||18 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 56.4g|
|Protein 50.9g||73 %|
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Calories per serving: 1005
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