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Moroccan Lamb With Couscous

grains, lamb, moroccan

1 lb lean ground lamb
1/2 cup soft breadcrumbs
1/2 cup finely chopped onion
1/2 cup chopped fresh parsley
1/2 teaspoon ground coriander
1/8 teaspoon salt
1/8 teaspoon black pepper
1 dash ground cinnamon
1 dash ground nutmeg
1 vegetable cooking spray
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground red pepper
29 oz no-salt-added whole tomatoes
1 (2 cans)
1 undrained and chopped
3 cup water
2 cup couscous -- uncooked
3/4 cup chopped dried apricot
1 halves
1/2 cup 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

Yield: 8 servings

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