MOROCCAN LAMB WITH COUSCOUS

MOROCCAN LAMB WITH COUSCOUS image

Categories Lamb

Yield 8 Servings

Number Of Ingredients 20

1 lb lean ground lamb
1/2 C soft breadcrumbs
1/2 C finely chopped onion
1/2 C chopped fresh parsley
1/2 tsp ground coriander
1/8 tsp salt
1/8 tsp black pepper
1 dash ground cinnamon
1 dash ground nutmeg
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground cumin
1/4 ts chili powder
1/4 ts ground red pepper
29 oz no-salt-added chopped tomatoes
Couscous
3 c water
2 c couscous -- uncooked
3/4 c chopped dried apricot halves
1/2 c dried currants

Steps:

Combine first 9 ingredients in a bowl, and stir well. Shape mixture into 32 (1/2-inch) meatballs. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meatballs, and cook 8 minutes or until browned. Drain and pat dry with paper towels. Set aside, and keep warm. Wipe drippings from skillet with paper towels. Combine garlic powder and next 5 ingredients in skillet, and bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat, and set aside. Bring water to a boil in a large saucepan, and stir in couscous. Remove from heat, and let stand, covered, for 5 minutes; fluff with a fork. Stir in apricots and currants.