Thursday, April 14, 2011

Lamb meatballs with cous cous and feta

We've been on a Greek food kick recently. For someone who used to shy away from lamb, I'm sure cooking a lot of it these days.

From Real Simple magazine October 2010 issue

1 pound ground lamb or beef
1/4 cup dried apricots, finely chopped
1/2 teaspoon ground coriander
1 small red onion, half finely chopped and half thinly sliced
kosher salt and black pepper
1 cup couscous
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 plum tomatoes, sliced
1/2 English cucumber, halved and thinly sliced
4 ounces Feta, crumbled


1.Heat broiler. In a medium bowl, combine the meat, apricots, coriander, chopped onion, ½ teaspoon salt, and ¼ teaspoon pepper.
2.Form the meat into 1 ½-inch balls (about 20) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes.
3.Meanwhile, place the couscous in a bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
4.In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.
5.Serve the couscous with the meatballs, tomatoes, cucumber, Feta, and sliced onion. Drizzle with the dressing.

Cook's Notes

1. I made lamb meatballs/ burgers a few weeks back and used garlic and egg and yellow onions and they tasted much better. The apricots and red onion are a little much.

2. I also roasted potatoes with the meal.

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