Lamb and Apricot Meatballs Over Couscous

2 Aug

This meal is a house favorite.




for the meatballs:

  • 2 lbs ground free-range lamb
  • 1 cup dried apricots
  • 2 shallots
  • 1 tsp ground corriander
  • 1/2 tsp dried mint
  • salt and pepper to taste

for the salad:

  • 2 cucumbers, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 large onion, sliced
  • 2 cups whole wheat couscous, prepared according to package directions

for the dressing:

  • 1/4 cup good quality olive oil (I like basil-infused for this recipe)
  • juice of one lemon
  • several sprigs of fresh thyme, chopped
  • salt and pepper


  1. Using a food processor, finely chop the dried apricots and shallots together. In a large bowl, add to ground lamb along with spices. Mix well.
  2. Roll mixture into meatballs approximately one inch in diameter (should yield around two dozen meatballs). Place on cookie sheet lined with tinfoil.
  3. Broil meatballs for 8-10 minutes until browned and cooked through.
  4. While meatballs broil, prepare couscous according to package directions. Set aside.
  5. For dressing, whisk olive oil and lemon together. Add chopped thyme and salt and pepper to taste. Set aside.
  6. To serve, divide couscous evenly between four plates. Nestle a portion of meatballs into couscous and spoon 1/4 of the salad over top. Drizzle with dressing. Garnish with crumbled feta cheese and a lightly toasted pita.
Serves 4.
Tonight I plan on serving the leftover meatballs with a side salad of slow-roasted fresh beets and wilted beet greens in a balsamic vinaigrette. Yum!

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