Lamb Meatballs with Spring Pea Couscous

Serves 4

Ingredients

Yogurt Sauce

• 1 cup plain yogurt
• 3 scallions, thinly slices
• ¼ cup chopped mint leaves
• 1 garlic clove, minced
• Juice of ½ a lemon
• Chile flakes, salt, & pepper to taste

Couscous

• 12 dried apricots, chopped small
• ¼ cup champagne vinegar
• ¼ cup warm water
• 1 cup couscous
• 1 lemon, zested & juiced
• 3 scallions, thinly sliced
• ½ cup torn mint leaves
• 1 lb english peas, shelled (about 1 cup)
• ½ cup toasted almonds, roughly chopped

Meatballs

• 1 lb ground lamb or mutton
• 2 cloves garlic, minced
• ¼ cup chopped mint leaves
• 1 tsp ground cumin
• ¼ tsp cayenne pepper
• 1 Tbsp dry white wine
• ¼ cup breadcrumbs
• 1 egg
• Salt & pepper to taste

Instructions

For the Yogurt Sauce: Stir together all ingredients in a small bowl. Season with chile flakes, salt, & pepper to taste. Set aside to allow flavors to meld while you prepare the rest of the meal.

For the Couscous: In a small bowl, combine the chopped apricots, champagne vinegar, & warm water. Soak while you prepare the rest of the ingredients. Prepare couscous according to package directions.

In a small pan over high heat, add your peas and cook until the green becomes vibrant and they are just beginning to blister. Remove from the heat.

When couscous is ready, add lemon juice, salt, & pepper to taste. Drain the apricots well and add to the couscous with scallions, mint, peas, and almonds. Toss well to combine, taste for additional seasoning if needed.

For the Meatballs: Preheat oven to 450°F. In a medium bowl combine all ingredients and season well with salt & pepper. Blend ingredients well using a fork or your hands, taking care not to overwork the meat. Once ingredients are well combined, form into 16 meatballs. Place on a rimmed baking sheet and bake for 12 minutes.

To serve, place couscous in a large serving bowl, top with yogurt sauce, & meatballs. Serve with extra sauce on the side.