Lamb Meatballs with Apricot Couscous and Cucumber Yogurt

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.