Lamb Meatballs with Lemon Pistachio Couscous

For the lamb meatballs:

1 lbs ground lamb

1/4 onion, grated

2 cloves garlic, grated

1/4 cup parsley, chopped

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon pepper

plain yogurt for serving

For the couscous:

1 cup israeli couscous

2 tablespoons butter

1 lemon, zest and juice

1/2 cup shelled pistachios

1/4 teaspoon ground cinnamon

2 tablespoons parsley, chopped

fresh ground pepper and salt

Combine ground lamb, onion, garlic, parsley, cumin, salt and pepper. Stir with your hands to combine and then shape into small patties, about 2 inches across. Cover and then refrigerate. Feel free to make the lamb patties the night before.

Bring a pot of salted water to boil. Add the couscous and cook according to the package directions. Drain the couscous and put it into a large bowl. Add the butter, lemon zest and juice, pistachios, cinnamon, and parsley, and stir to combine. Season with salt and pepper to taste. You can serve this warm or at room temperature.

Heat a tablespoon of neutral cooking oil in a cast iron pan over high heat. Cook the lamb meatballs about 3 to 4 minutes per side, until browned and cooked through. Medium is probably what you’re aiming for.

Serve the couscous with lamb meatballs and a salad if you like. Add a dollop of plain yogurt on top of the lamb if you have any on hand. Enjoy! to the package directions, drain and toss with a little olive oil.

Recipe submitted by Emily Voigtlander,