Moroccan Spiced Lamb Meatballs with Apricot Couscous
Step out of your weeknight dinner rut with our Week 16 stellar recommendation! These juicy, spice-infused lamb meatballs served over fluffy apricot couscous bring a vibrant, restaurant-quality Moroccan experience straight to your dining table. It is the perfect balance of savory, sweet, and aromatic flavors for an exciting and unforgettable meal.
Ingredienser
- Lamb mince500 g
- Ras el hanout spice blend2 tbsp
- Garlic cloves3 pcs
- Fresh coriander1 bunch
- Couscous200 g
- Chicken broth250 ml
- Dried apricots50 g
- Flaked almonds40 g
- Greek yogurt150 g
- Fresh mint1 bunch
- Olive oil2 tbsp
Slik gjør du
In a large bowl, combine the lamb mince, Ras el hanout, minced garlic, finely chopped coriander, and a generous pinch of salt and pepper. Mix thoroughly using your hands to ensure the spices are evenly distributed.
Roll the seasoned meat mixture into golf-ball-sized meatballs. You should get about 16 to 20 meatballs in total depending on the size.
Heat the olive oil in a large skillet over medium-high heat. Fry the meatballs for about 10-12 minutes, turning occasionally, until they are beautifully browned on all sides and cooked completely through.
While the meatballs are cooking, place the couscous and chopped dried apricots in a heatproof bowl. Bring the chicken broth to a boil, pour it over the couscous mixture, cover tightly with a plate or cling film, and let it sit for 5 to 7 minutes.
In a small bowl, stir together the Greek yogurt, finely chopped fresh mint, and a small pinch of salt to create a cooling, refreshing sauce.
Remove the cover from the couscous, fluff it gently with a fork, and stir in the flaked almonds. Serve the hot spiced meatballs over a bed of the apricot couscous, topped with a generous dollop of the mint yogurt.