Getting home late from work can make you quickly jettison plans for a homecooked dinner. Tonight I talked myself into this recipe I invented inspired by Emily's Lebanese in Northeast Minneapolis.
Moroccan Lamb Meatballs with Couscous
1 lb ground lamb
1 medium onion, chopped
3 cloves chopped garlic
1 tablespoon olive oil
1 cup whole almonds
1/2 tsp cinnamon
1/2 tsp cumin
1 bunch parsley
2 cups couscous
2 cups chicken broth
1 lemon
Preheat oven to 350 degrees.
1. Boil two cups chicken broth. Add couscous and remove from heat, cover. After 5 minutes remove lid and fluff with fork.
2. In another saucepan boil one cup of water. Add almonds and let sit in water for one minute. Drain and remove skin. Set aside.
3. Saute chopped onion, garlic and 1/2 the parsley in olive oil. When onions are translucent, remove from heat and mix with couscous.
4. To the ground lamb add 1/2 tsp cinnamon and 1/2 tsp cumin. Form into meatballs and brown on all sides. Do not cook through.
5. Transfer couscous mixture to baking dish and top with meatballs. Sprinkle with extra cumin and cinnamon and drizzle with juice of half a lemon and olive oil and half the remaining parsley.
6. Bake for 25 minutes at 350 degrees.
7. Remove from oven. Sprinkle with remaining parsley and lemon juice.
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