Lamb Meatballs over Apricot Couscous+

Meatballs:

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

Couscous

  • 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

Barbecue Salmon and Snap Pea Slaw

Ingredients

  • 2 tablespoons dark sesame oil, divided
  • 3 garlic cloves, crushed
  • 1 (1/2-inch) piece fresh ginger, peeled
  • 2 tablespoons fresh lime juice
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons ketchup
  • 2 teaspoons dark brown sugar
  • 1 teaspoon sambal oelek (ground fresh chile paste, such as Huy Fong)
  • 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), thawed
  • Cooking spray
  • 2 cups sugar snap peas, trimmed and thinly sliced crosswise
  • 1/2 cup grated radishes
  • 1/4 cup very thinly vertically sliced shallots
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon kosher salt

Preparation

1. Preheat the grill to high heat.

2. Combine 1 tablespoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add juice and next 4 ingredients (through chile paste); pulse to combine. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce. Grill 10 minutes; brush with remaining sauce. Grill an additional 10 minutes or until desired degree of doneness.

3. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Sprinkle with salt; toss. Serve with salmon.

Yield: serves 4 (1 fillet and 3/4 c slaw)

Nutritional Information

Amount per serving
  • Calories: 268
  • Fat: 11.4g
  • Protein: 27.8g
  • Carbohydrate: 12.7g
  • Fiber: 1.8g