Lamb Meatballs with Israeli Couscous - Rachael Ray Every Day

    Lamb Meatballs with Israeli Couscous

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    lamb meatballs with israeli couscous

    Recipe by Ivy Manning

    • 4Servings

    Ingredients

    • 1 lb. ground lamb
    • 1/2 onion, finely chopped
    • 1/2 cup fresh breadcrumbs (pulse 1 slice bread in food processor)
    • 1 tbsp. plus 1 1/2 tsp. harissa paste
    • 1 tbsp. olive oil
    • 1 can (15 oz.) tomato sauce
    • 1 3/4 cups chicken stock
    • 1 cup Israeli couscous
    • 1/2 tsp. ground cumin
    • 1/2 cup yogurt
    • 1/2 cup fresh mint leaves

    Preparation

    In bowl, mix first 4 ingredients; season. Form into 20 meatballs. In large skillet, heat oil over medium. Add meatballs; cook, turning often, until browned all over, 8 minutes. Drain fat. Add tomato sauce, stock, couscous and cumin to meatballs. Simmer over low, stirring often, until couscous is tender, about 8 minutes; season. Top with yogurt and mint.