Moroccan Lamb With Couscous

Moroccan Lamb With Couscous

8 Servings
1 lb lean lamb,Ground
1/2 c soft breadcrumbs
1/2 c finely onion,Chopped
1/2 c fresh parsley,Chopped
1/2 t coriander,Ground
1/8 t salt
1/8 t black pepper
1 ds cinnamon,Ground
1 ds nutmeg,Ground
1 vegetable cooking spray
1/2 t garlic powder
1/4 t salt
1/4 t cumin,Ground
1/4 t chili powder
1/4 t red pepper,Ground
29 oz no-salt-added whole tomatoes
1 (2 cans)
1 undrained and,Chopped
3 c water
2 c couscous --,Uncooked
3/4 c dried apricot,Chopped
1 halves
1/2 c currants,Dried
Combine first 9 ingredients in a bowl, and stir well.
Shape mixture into 32 (1/2-inch) meatballs. Coat a large nonstick
skillet with cooking spray; place over medium-high heat until hot.
Add meatballs, and cook 8 minutes or until browned. Drain and pat dry
with paper towels. Set aside, and keep warm. Wipe drippings from
skillet with paper towels.
Combine garlic powder and next 5 ingredients in skillet, and bring to
a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from
heat, and set aside.
Bring water to a boil in a large saucepan, and stir in couscous.
Remove from heat, and let stand, covered, for 5 minutes; fluff with a
fork. Stir in apricots and currants. 8 servings (serving size:
4 meatballs, 1 cup couscous, and 1/4 cup plus 2 tablespoons sauce).
Moroccan Lemon Chicken
2 Servings
1 T olive oil
1 whole boneless chicken
1 breast --,Halved
1 (with skin and wings
1 attached) -- (about 1- 1/2
1 lb