Title: Moroccan Lamb with Couscous
Categories: Lamb Moroccan Grain
Yield: 8 Servings

1	lb	Lean ground lamb
1/2	c	Soft breadcrumbs
1/2	c	Finely chopped onion
1/2	c	Chopped fresh parsley
1/2	ts	Ground coriander
1/8	ts	Salt
1/8	ts	Black pepper
1	ds	Ground cinnamon
1	ds	Ground nutmeg
		Vegetable cooking spray
1/2	ts	Garlic powder
1/4	ts	Salt
1/4	ts	Ground cumin
1/4	ts	Chili powder
1/4	ts	Ground red pepper
29	oz	No-salt-added whole tomatoes
		(2 cans)
		Undrained and chopped
3	c	Water
2	c	Couscous -- uncooked
3/4	c	Chopped dried apricot
		Halves
1/2	c	Dried currants

Combine first 9 ingredients in a bowl, and stir well.

Shape mixture into 32 (1/2-inch) meatballs. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meatballs, and cook 8 minutes or until browned. Drain and pat dry with paper towels. Set aside, and keep warm. Wipe drippings from skillet with paper towels.

Combine garlic powder and next 5 ingredients in skillet, and bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat, and set aside.

Bring water to a boil in a large saucepan, and stir in couscous. Remove from heat, and let stand, covered, for 5 minutes; fluff with a fork. Stir in apricots and currants. Yield: 8 servings (serving size: 4 meatballs, 1 cup couscous, and 1/4 cup plus 2 tablespoons sauce).

Recipe By : Cooking Light, June 1994, page 124

From: Igor@digex.Net Date: 28 Jan 97 Mastercook Recipes (Mailing List) Ä

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