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 RealSimple.com

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.