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
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
In a food processor chop and mix the almonds, onion, raisins, salt, garlic, herbs, and harissa.
Mix in bread crumbs, milk or yogurt and egg.
Turn into large mixing bowl and combine with ground lamb. Form into meatballs, about 20.
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.
Prepare the couscous
Place the water in a small saucepan. Add the chopped insides of the preserved lemon.
Heat until boiling, Stir in the couscous, cover and remove from heat.
After 10 minutes fluff with a fork and mix in the chopped preserved lemon rind. Taste and add salt if desired.
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.