Moroccan Spiced Lamb Meatballs with Pomegranate Couscous
Elevate your week 17 dinner with this vibrant and aromatic Moroccan-inspired dish. The warming spices of the lamb meatballs perfectly balance the sweet, tart burst of pomegranate seeds and fluffy couscous. It is an exciting, restaurant-quality meal that breaks the routine and is surprisingly easy to create at home.
Ingredienser
- Ground lamb500 g
- Garlic cloves, minced3 pcs
- Ground cumin2 tsp
- Ground coriander1 tsp
- Ground cinnamon0.5 tsp
- Salt1 tsp
- Black pepper0.5 tsp
- Olive oil2 tbsp
- Couscous200 g
- Chicken broth250 ml
- Pomegranate seeds100 g
- Pistachios, shelled and crushed50 g
- Fresh mint1 bunch
- Plain Greek yogurt150 g
Slik gjør du
Bring the chicken broth to a boil in a small saucepan. Place the dry couscous in a heatproof bowl, pour the hot broth over it, cover tightly with a plate or plastic wrap, and let it sit for 5-10 minutes. Fluff gently with a fork once the liquid is fully absorbed.
In a large mixing bowl, combine the ground lamb, minced garlic, cumin, coriander, cinnamon, salt, and black pepper. Mix thoroughly with your hands until the spices are evenly distributed, then form the mixture into 16 evenly sized meatballs.
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and pan-fry for 8-10 minutes, turning them occasionally, until they are beautifully browned on all sides and cooked completely through.
Roughly chop the fresh mint. Gently fold the pomegranate seeds, crushed pistachios, and half of the chopped mint into the fluffed couscous to create a vibrant, textured base.
Serve the aromatic lamb meatballs over a generous bed of the pomegranate and pistachio couscous. Finish the dish by drizzling a spoonful of Greek yogurt over the top and garnishing with the remaining fresh mint.