Lamb Meatballs with Israeli Couscous
Photography by Andrew Purcell
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.
