Monday, September 19, 2011

Meatballs with Couscous and Feta

Scott and I have learned to love Greek inspired food. It's relatively healthy and with great flavors! These meatballs had an interesting flavor to them, and I honestly think I would try it again. The overall dish, was not quite as stellar. The lemon vinaigrette was almost overwhelming to the point of not being enjoyable anymore. Overall we'd give it a 2.5/5 for effort!

My lovely creations before going in the oven! 
The final product!

Meatballs with Couscous and Feta-adapted from
Serves 4
Total Time: 25 Minutes
  • 1 pound ground lamb or ground beef
  • 1/4 cup dried apricots, finely chopped
  • 1/2 teaspoon ground coriander
  • 1 small red onion, half finely chopped, and half thinly sliced
  • Kosher salt and pepper
  • 1 cup couscous
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 2 plum tomatoes, sliced
  • 1/2 english cucumber, halved and thinly sliced
  • 4 ounce Feta cheese, crumbled
Heat broiler. In a medium bowl, combine beef, apricots, coriander, chopped red onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Form the meat into 1 1/2 inch balls and place on broil proof baking sheet. Broil until cooked through, 6-8 minutes.

Meanwhile, place the couscous in a bowl. Add one cup hot water, cover, and let sit for 5 minutes. Fluff with a fork.

In a small bowl, mix together oil, lemon juice, and 1/4 teaspoon each salt and pepper.

Serve the meatballs with couscous, tomatoes, cucumber, onions, and feta. Sprinkle with dressing.

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