Moroccan Spiced Lamb Meatballs with Pomegranate Couscous
Spice up Week 20 with an exciting dinner that transports your taste buds to the heart of Marrakech! These tender lamb meatballs are infused with aromatic spices and served over a bed of vibrant, jewel-like pomegranate and mint couscous. It is the perfect blend of savory, sweet, and fresh flavors for an unforgettable weeknight meal.
Ingredienser
- Ground lamb500 g
- Garlic cloves3 pcs
- Ras el Hanout spice blend2 tbsp
- Fresh coriander1 bunch
- Dry couscous250 g
- Chicken broth300 ml
- Pomegranate seeds150 g
- Fresh mint1 bunch
- Feta cheese100 g
- Olive oil2 tbsp
Sådan gør du
In a large mixing bowl, combine the ground lamb, minced garlic, Ras el Hanout, half of the finely chopped coriander, and a generous pinch of salt and black pepper. Use your hands to mix everything thoroughly until well incorporated.
Roll the seasoned meat mixture into golf-ball-sized meatballs. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook for about 10-12 minutes, turning occasionally, until nicely browned on all sides and cooked through.
While the meatballs are cooking, bring the chicken broth to a boil. Place the dry couscous in a heatproof bowl and pour the boiling broth over it. Cover the bowl tightly with a lid or plastic wrap and let it sit for 5 to 7 minutes.
Remove the cover from the couscous and gently fluff it with a fork to separate the grains. Fold in the pomegranate seeds, chopped fresh mint, the remaining coriander, and crumble the feta cheese over the top. Stir gently to combine.
Divide the vibrant, jeweled couscous evenly among four plates. Top each portion with the warm, aromatic lamb meatballs. Serve immediately with an optional squeeze of fresh lemon juice or a dollop of Greek yogurt.