Moroccan Spiced Meatballs With Cous Cous And Salad

• servings: 4
• active time: 40 mins

Ingredients

Meatballs:

1/3 cup panko

1/3 cup milk

1 lb ground beef

3 cloves garlic, minced

1/4 cup parsley, chopped

1 egg

2 tsp cumin

2 tsp coriander

1 tsp turmeric

1/2 tsp ginger (dried)

1/2 tsp cinnamon

1/4 tsp cayenne

1/4 tsp black pepper

1 tsp salt

1 tbsp olive oil

For salad:

1 cucumber diced

2 tomatoes diced

1/4 red onion diced

3 tbsp parsley minced

1 lemon, juiced

2 tbsp olive oil

Salt and pepper to taste

For the yogurt sauce:

1 cup 2% yogurt

1 lemon, juiced

1 large clove garlic, minced

1 tbsp parsley

2 tbsp olive oil

Salt

Directions

In a small bowl, combine the Panko breadcrumbs and milk and let sit for five minutes until the breadcrumbs absorb the milk. Transfer into a large bowl and add the rest of the ingredients for the meatballs except the oil. Mix until all ingredients are evenly distributed and set aside.

Mix together the ingredients for the chopped salad and set aside.

Mixed together the ingredients for the lemon garlic yogurt, and set aside.

To make the couscous, don’t be an idiot, bring water, salt and olive oil to a boil; once boiling turn off the heat and add the couscous; cover and let stand for five minutes and then fluff with a fork.

Preheat a large skillet over medium heat and add 1 tablespoon oil; place meatballs (~1 one heaping tablespoon each) onto the pan and cook for 2 to 3 minutes until brown; flip over and flatten slightly with the spatula and cook for another 2 to 3 minutes until internal temp reaches 160°F. Repeat until all meatballs are cooked.

Serve meatballs with couscous and chopped salad with lemon garlic yogurt on top and enjoy!