Lamb Meatballs over Apricot Couscous+


  • 1 lb ground lamb
  • 1/2 c bread crumbs
  • 1 large egg
  • 2 Tbsp Persian Lime Curry Rub spice mix from Oaktown Spice Shop


  • 2 c chicken broth
  • 1 c Israeli couscous
  • 1/3 c dried apricots, chopped
  • 2 Tbsp olive oil
  • 2 Tbsp orange juice
  • 1/ tsp cinnamon
  • Bag of spinach leaves
  • 1/2 c cashew pieces

Preheat oven to 450.  Line a large, rimmed baking sheet with foil, set a wire rack on baking sheet and mist rack with cooking spray.  Combine meatball ingredients in a large bowl.  Mix gently but thoroughly with your hands.  Form 1 1/2″ balls; place on rack.  Bake meatballs until just cooked through – 12-14 minutes.

While meatballs are baking, toast Israeli couscous in 1 tsp oil over medium-high heat till popping and light brown.  Add chicken broth, bring to a boil, then cover and lower heat to simmer.  Mix apricots, olive oil, orange juice and cinnamon in a prep bowl; set aside.  When couscous is cooked (10-15 min), toss in apricot mixture and fluff couscous.

Place spinach in bottom of bowl, top with couscous, sprinkle with cashews; add meatballs (4-5) and serve.

Serves 4-6

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