Instructions
Follow the steps and taste along the way.
Prepare the oven and ingredients
Preheat the oven to 220 °C. Line a baking sheet with parchment paper. Cut the dried apricots into small pieces, chop the parsley, and finely dice the cucumber.
Shape the lamb meatballs
Combine the lamb, grated onion, garlic, cumin, coriander, paprika, 4 g of salt, and black pepper in a bowl. Mix just until combined. With damp hands, shape the mixture into 16 meatballs and arrange them on the baking sheet. Brush them with 15 ml of olive oil.
Bake the meatballs
Bake for 15 to 18 minutes at 220 °C, until browned on the outside and the internal temperature at the center of a meatball reaches 71 °C. After baking, let them rest on the baking sheet for 3 minutes.
Prepare the apricot couscous
Place the couscous in a heatproof bowl. Bring the water to a boil, add 2 g of salt, and pour it over the couscous. Cover the bowl for 5 minutes. Then fluff the couscous with a fork and stir in the apricots, parsley, 20 ml of lemon juice, and the remaining 10 ml of olive oil.
Finish the yogurt and serve
Mix the yogurt with the cucumber, the remaining 10 ml of lemon juice, and 1 g of salt. Taste; the yogurt should be refreshingly tangy and the couscous pleasantly sweet and salty. Divide the couscous and lamb meatballs among plates, and serve the yogurt alongside.
