Moroccan Spiced Lamb Meatballs with Apricot Couscous
Spice up Week 18 with this vibrant and exotic dinner that perfectly balances savory and sweet flavors. Juicy lamb meatballs infused with aromatic Moroccan spices sit atop a bed of fluffy, apricot-studded couscous. It is an exciting, restaurant-quality meal that is guaranteed to break your weekday routine!
Ingredienser
- Ground lamb500 g
- Ras el hanout spice blend2 tbsp
- Garlic cloves, minced3 pcs
- Olive oil2 tbsp
- Couscous200 g
- Chicken broth250 ml
- Dried apricots, chopped50 g
- Greek yogurt150 g
- Fresh mint, chopped1 bunch
- Lemon1 pc
Sådan gør du
In a large mixing bowl, combine the ground lamb, minced garlic, and the Ras el hanout spice blend. Season generously with salt and pepper, then use your hands to mix everything thoroughly.
Roll the seasoned meat into walnut-sized meatballs. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until they are beautifully browned and cooked through.
While the meatballs are cooking, bring the chicken broth to a boil. Place the dry couscous and chopped dried apricots into a heatproof bowl. Pour the boiling broth over them, cover tightly with a plate or wrap, and let sit for 5 minutes. Fluff with a fork.
In a small serving bowl, whisk together the Greek yogurt, chopped fresh mint, the zest of half the lemon, and a squeeze of fresh lemon juice. Add a pinch of salt to taste.
Divide the fluffy apricot couscous among four plates. Top with the sizzling, aromatic lamb meatballs and drizzle generously with the zesty mint yogurt.