Lamb Meatballs with Couscous and Feta

Several months ago, Paul made this dish.  It was AH_Mazing and we vowed to make it again.  He updated some of the spices and we have some additional ideas if you would like to make this.  True confessions, I am not a big fan of lamb.  A rack is lovely once in a while but I normally find if oddly tasting and way too greasy for me.  This recipe is wonderful - the taste is great and it's not greasy at all. 

Lamb Meatballs with Couscous and Feta

    1 lb ground lamb
    1/4 cup dried apricots, finely chopped
    1/2 teaspoon coriander
    1/2 teaspoon dry mint (new)
    1 small red onion, half finely chopped and half thinly sliced
    Kosher salt and pepper to taste
    1 cup couscous
    3 tablespoons olive oil
    3 tablespoons lemon juice
    3 Roma tomatoes, thinly sliced and quartered
    1/2 cucumber, halved and thinly sliced and cut into quarters
    1/4 cup Feta cheese for the meatball mixture (new)
    1/2 cup Feta cheese, crumbled (for topping)

Pre-heat your oven to 375F. In a bowl, combine the lamb, Feta cheese, apricots, coriander, chopped red onion and salt and pepper to taste. Form the mixture into meatballs, approximate 1 1/2 inches in diameter. Place the meatballs on a broiling pan. Set your oven to "Broil" and cook until the meatballs are cooked through, approximately 12 minutes.

From 2011-11-18

From 2011-11-18

From 2011-11-18

From 2011-11-18

While the meatballs are cooking, prepare the couscous per the directions on the box.

From 2011-11-18

Again while the meatballs are cooking, mix the lemon juice, olive oil, mint, and salt and pepper to taste. When the meatballs are done, spoon the couscous onto a plate, serve the meatballs on the couscous. Serve the sliced tomatoes, sliced cucumbers and sprinkle with Feta cheese. Drizzle the meatballs and the vegetables with the dressing.

From 2011-11-18

Cook's Notes:
This was an incredibly easy meal to make. Paul used the food processor to chop the apricots and the red onions. This time, he added a 1/4 cup of Feta into the lamb mixture and dried mint to the dressing and HOKEY-SPITBALLS it was incredible. It was nothing short of delicious.  We might add a little bit of honey in the drizzle next time.  We served it with a wonderful red and it was the best Friday night meal.  Quick, easy, and so delicious! Bon Appetit!