Lamb Meatballs with Herbed Couscous

Rich lamb meatballs simmer in a Moroccan spiced tomato sauce and served over herb and lemon couscous for an exotic take on an Italian classic.

Tip: Stir in raisins or chopped apricots into sauce for touch of sweetness.

Serves: 4
Prep Time: 25 minutes
Cook Time: 35 minutes


Herbed Couscous:

  • 1/2 pkg (6 oz) Casbah® Organic Original Couscous
  • 1/4 cup each loosely packed finely chopped fresh cilantro and parsley
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/4 tsp each salt and pepper


Lamb Meatballs:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 tbsp minced ginger
  • 3 cloves garlic, minced, divided
  • 1 tbsp finely chopped fresh thyme
  • 1 tsp each ground cumin, ground coriander and paprika
  • 3/4 tsp each salt and pepper, divided
  • 1/4 tsp each chilli flakes, ground cinnamon and crushed fennel seeds
  • 1 jar (18 oz) strained tomato puree
  • 1 lb lean ground lamb
  • 1/3 cup dry bread crumbs
  • 1 egg
  • 2 green onions, finely chopped
  • 2 tbsp finely chopped fresh mint
  • 1/2 cup 2% Greek yogurt
  • 1/3 cup toasted pine nuts


  1. Herbed Couscous: Prepare couscous according to package directions. Cool completely. Toss with cilantro, parsley, oil, lemon juice, salt and pepper.
  2. Lamb Meatballs: Heat oil in large skillet set over medium heat. Cook onion, ginger, 2 cloves garlic, thyme, cumin, coriander, paprika, 1/4 tsp each salt and pepper, chilli flakes, cinnamon and fennel, for 3 to 5 minutes or until onion starts to soften. Pour in tomatoes; bring to a boil. Reduce heat to medium-low and simmer for 8 to 10 minutes.
  3. Meanwhile, mix together lamb, bread crumbs, egg, green onion, mint, remaining garlic and remaining each salt and pepper. Divide into 16 equal portions and roll into balls. One at a time, drop meatballs into sauce. Cover and cook for 13 to 15 minutes or until meatballs are cooked through and tender.
  4. Serve meatballs over Herbed Couscous. Top with dollop of yogurt and pine nuts.

Lamb Meatballs with Herbed Couscous