Author Notes
This recipe was inspired by crossing a modified couscous and raita recipe from a cooking class I took from local chef J.P. Samuelson, and a recipe I have been making for a while for wonderfully fragrant and tender lamb meatballs. I have made this dairy, egg, and wheat free for my daughter, using rice milk, crushed rice cakes, and a little flax seed oil instead of the egg. I have tired it with both pine nuts and almonds, regular and golden raisins, bread crumbs or other crumbs.
All work well! I have added a little hairssa to give it some spice, but you can add more if you want it to be hotter
—JoanG
Ingredients
- Chunky yogurt sauce
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1 1/2 cups
full-fat plain yogurt (I prefer Sheep's milk yogurt)
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2
scallions, white and green parts,chopped
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1/2
tomato, diced
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1
small cucumber, diced
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1
clove garlic, minced
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1 1/2 teaspoons
ground cumin
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1/2 teaspoon
coarse sea salt
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1 teaspoon
agave nectar or honey
- Meatballs and couscous
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1 cup
couscous (I prefer whole wheat)
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1 1/4 cups
water
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1
preserved lemon, separted into the rind and the insdies
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1/2 cup
onion or scallions, in chunks
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3
cloves garlic, peeled
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1/2 cup
golde raisins
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1 cup
slivered almonds or pinenuts
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1 teaspoon
sea sa;t
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3 tablespoons
fresh herbs (I used parsley, basil and rosemary). You can also use a mix of parsley and cilantro.
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1/2 cup
whole wheat bread crumbs
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1/2 cup
milk or plain yogurt
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1/2 teaspoon
Harissa
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1
egg
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1 pound
ground lamb
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2 tablespoons
olive oil
Directions
- Chunky yogurt sauce
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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
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In a food processor chop and mix the almonds, onion, raisins, salt, garlic, herbs, and harissa.
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Mix in bread crumbs, milk or yogurt and egg.
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Turn into large mixing bowl and combine with ground lamb. Form into meatballs, about 20.
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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.
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Prepare the couscous
Place the water in a small saucepan. Add the chopped insides of the preserved lemon.
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Heat until boiling, Stir in the couscous, cover and remove from heat.
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After 10 minutes fluff with a fork and mix in the chopped preserved lemon rind. Taste and add salt if desired.
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Serve meatballs with couscous and the yogurt sauce on the side. Enjoy the tastes of Northern Africa!
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.
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