Lamb meatballs with lemon couscous and yogurt sauce

Chunky yogurt sauce

• 1 1/2 cup full-fat plain yogurt (I prefer Sheep's milk yogurt)
• 2 scallions, white and green parts,chopped
• 1/2 tomato, diced
• 1 small cucumber, diced
• 1 clove garlic, minced
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon coarse sea salt
• 1 teaspoon agave nectar or honey

1. Prepare all the ingredients in a small boil and combine gently. Let sit in the refrigerator while preparing the rest of the meal.

Meatballs and couscous

• 1 cup couscous (I prefer whole wheat)
• 1 1/4 cup water
• 1 preserved lemon, separted into the rind and the insdies
• 1/2 cup onion or scallions, in chunks
• 3 cloves garlic, peeled
• 1/2 cup golde raisins
• 1 cup slivered almonds or pinenuts
• 1 teaspoon sea sa;t
• 3 tablespoons fresh herbs (I used parsley, basil and rosemary). You can also use a mix of parsley and cilantro.
• 1/2 cup whole wheat bread crumbs
• 1/2 cup milk or plain yogurt
• 1/2 teaspoon Harissa
• 1 egg
• 1 pound ground lamb
• 2 tablespoons olive oil

1. In a food processor chop and mix the almonds, onion, raisins, salt, garlic, herbs, and harissa.
2. Mix in bread crumbs, milk or yogurt and egg.
3. Turn into large mixing bowl and combine with ground lamb. Form into meatballs, about 20.
4. Heat 2 tablespoons olive oil in a large skillet and cook the meatballs, turning them until golden brown and crusty, about 15-20 minutes. Remove to baking sheet and keep warm in oven while you prepare the couscous.
5. Prepare the couscous Place the water in a small saucepan. Add the chopped insides of the preserved lemon.
6. Heat until boiling, Stir in the couscous, cover and remove from heat.
7. After 10 minutes fluff with a fork and mix in the chopped preserved lemon rind. Taste and add salt if desired.
8. Serve meatballs with couscous and the yogurt sauce on the side. Enjoy the tastes of Northern Africa!