Moroccan Spiced Lamb Meatballs with Apricot Couscous
Step out of your culinary comfort zone for Week 16 with these wildly flavorful Moroccan lamb meatballs. Packed with warm spices and served over a bed of sweet apricot pearl couscous, this vibrant dish delivers an unforgettable balance of savory, sweet, and tangy flavors. Perfect for turning an ordinary evening into an exciting dining experience!
Ingredienser
- Ground lamb500 g
- Garlic cloves3 pcs
- Ras el hanout2 tbsp
- Fresh cilantro0.5 cup
- Pearl couscous1.5 cups
- Chicken broth2 cups
- Dried apricots0.5 cup
- Greek yogurt1 cup
- Fresh mint2 tbsp
- Lemon1 pcs
- Olive oil2 tbsp
Gör så här
In a large bowl, combine the ground lamb, minced garlic, ras el hanout, and half of the chopped cilantro. Form the mixture into 16 evenly sized meatballs.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides, about 6-8 minutes. Remove them from the pan and set aside.
In the same skillet, toast the pearl couscous for 2 minutes. Pour in the chicken broth, bring to a simmer, then cover and cook for 10 minutes until tender.
Stir the chopped dried apricots and remaining cilantro into the cooked couscous. Fluff with a fork and let it rest for 2 minutes.
In a small bowl, whisk together the Greek yogurt, chopped mint, and fresh lemon juice. Season with a pinch of salt.
Divide the apricot couscous among four plates, top with the warm lamb meatballs, and drizzle generously with the refreshing mint yogurt.