How to Make Moroccan Lamb Meatballs With Apricot and Pomegranate Couscous

Moroccan lamb meatballs with apricot and pomegranate couscous are a unique, exceptionally rich dish that personifies the intense flavors of Mediterranean cuisine. Moroccan lamb meatballs make an excellent main course, particularly when preceded by spiced pumpkin soup, a crisp, mixed greens salad with citrus vinaigrette and a loaf of hot French bread with tangerine butter. Serve with a glass of dry white wine with just a hint of sweetness to compliment the flavors of the meatballs and couscous.

Things You'll Need

• 1 ½ cups uncooked couscous
• 2 tbsp. olive oil
• Vidalia onion, diced
• 1 ½ lb. ground lamb, formed into small meatballs
• 3 cloves minced garlic
• 1 lb. Roma tomatoes, cooked
• 1 cup dried apricots, dried
• ½ cup pomegranate juice
• 3 tbsp. tomato paste
• 2 tbsp. ground cinnamon
• 1 tsp. cayenne pepper
• Sea salt (to taste)
• Freshly ground black pepper (to taste)
• 2 tbsp. chopped fresh parsley

Instructions

1. Bring 2 cups of water to the boil in a medium saucepan and stir in the couscous. Bring the water back to the boil, cover and turn off the heat. Let the couscous stand until the water is completely absorbed, about 7-9 minutes.

2. Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and cook for 3-4 minutes or until translucent. Add the lamb meatballs along with the garlic and cook for 6-7 minutes or until meatballs are golden brown and thoroughly cooked.

3. Stir in the tomatoes, halved dried apricots, pomegranate juice, tomato paste, cinnamon and cayenne pepper. Season with sea salt and freshly ground black pepper to taste and cook for 5-7 minutes, stirring regularly.

4. Spoon the couscous onto a large serving platter or individual serving plates and top with the meatballs. Garnish with the chopped fresh parsley and serve immediately.

References

• Food Network

Resources

• Mediterranean-Food - Recipes
• Food Network - Couscous Recipes