by JoanG
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JoanG's Notes:
Expand1 1/2 cup full-fat plain yogurt (I prefer Sheep's milk yogurt) Ask a question about this ingredient
2 scallions, white and green parts,chopped Ask a question about this ingredient
1/2 tomato, diced Ask a question about this ingredient
1 small cucumber, diced Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1 1/2 teaspoon ground cumin Ask a question about this ingredient
1/2 teaspoon coarse sea salt Ask a question about this ingredient
1 teaspoon agave nectar or honey Ask a question about this ingredient
Prepare all the ingredients in a small boil and combine gently. Let sit in the refrigerator while preparing the rest of the meal.
Ask a question about this step1 cup couscous (I prefer whole wheat) Ask a question about this ingredient
1 1/4 cup water Ask a question about this ingredient
1 preserved lemon, separted into the rind and the insdies Ask a question about this ingredient
1/2 cup onion or scallions, in chunks Ask a question about this ingredient
3 cloves garlic, peeled Ask a question about this ingredient
1/2 cup golde raisins Ask a question about this ingredient
1 cup slivered almonds or pinenuts Ask a question about this ingredient
1 teaspoon sea sa;t Ask a question about this ingredient
3 tablespoons fresh herbs (I used parsley, basil and rosemary). You can also use a mix of parsley and cilantro. Ask a question about this ingredient
1/2 cup whole wheat bread crumbs Ask a question about this ingredient
1/2 cup milk or plain yogurt Ask a question about this ingredient
1/2 teaspoon Harissa Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 pound ground lamb Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
In a food processor chop and mix the almonds, onion, raisins, salt, garlic, herbs, and harissa.
Ask a question about this stepMix in bread crumbs, milk or yogurt and egg.
Ask a question about this stepTurn into large mixing bowl and combine with ground lamb. Form into meatballs, about 20.
Ask a question about this stepHeat 2 tablespoons olive oil in a large skillet and cook the meatballs, turning them until golden brown and crusty, about 15-20 minutes. Remove to baking sheet and keep warm in oven while you prepare the couscous.
Ask a question about this stepPrepare the couscous Place the water in a small saucepan. Add the chopped insides of the preserved lemon.
Ask a question about this stepHeat until boiling, Stir in the couscous, cover and remove from heat.
Ask a question about this stepAfter 10 minutes fluff with a fork and mix in the chopped preserved lemon rind. Taste and add salt if desired.
Ask a question about this stepServe meatballs with couscous and the yogurt sauce on the side. Enjoy the tastes of Northern Africa!
Ask a question about this stepThank you Sagegreen! I realize there are a lot of steps but its all really quick and easy!
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Nice! I love lemon too!