Recipe - Moroccan Lamb With Couscous

1 pound Lean ground lamb
One half cup Soft breadcrumbs
One half cup Finely chopped onion
One half cup Chopped fresh parsley
One half teaspoon Ground coriander
1/8 teaspoon Salt
1/8 teaspoon Black pepper
1 ds Ground cinnamon
1 ds Ground nutmeg
Vegetable cooking spray
One half teaspoon Garlic powder
One fourth teaspoon Salt
One fourth teaspoon Ground cumin
One fourth teaspoon Chili powder
One fourth teaspoon Ground red pepper
29 ounce Nosaltadded whole
tomatoes, (2 cans)
undrained and chopped
3 cup Water
2 cup Couscous, uncooked
Three fourths cup Chopped dried apricot halves
One half cup Dried currants

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

Shape mixture into 32 (1/2inch) meatballs. Coat a large nonstick skillet
with cooking spray; place over mediumhigh 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 One fourth cup plus 2 tablespoons sauce).

Recipe by: Cooking Light, June 1994, page 124

Posted to MCRecipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.