Wednesday Recipe: Lamb (or Beef) Meatballs with Couscous and Feta


  • 1 pound  ground lamb or beef (or a combination)
  • 1/4 cup dried apricots, finely chopped
  • 1/2 teaspoon ground coriander
  • 1 small red onion, one half finely chopped and half thinly sliced
  • 1 cup couscous
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 2 plum tomatoes, sliced
  • 1/2 English cucumber, halved and thinly sliced
  • 4 ounces Feta cheese, crumbled
  • salt and pepper to taste


  • Heat broiler. In a medium bowl, combine the meat, apricots,coriander, chopped onion, ½ teaspoon of salt, and ¼ teaspoon of black pepper
  • Form the meat into 1 ½ inch balls (about 20) and place them on a broiler-proof baking sheet. Broil until cooked through about 6-8 minutes.
  • Meanwhile, place the couscous in a bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork. (or followdirections on the couscous you purchase). Note: I prefer Israeli couscous, butany is fine!
  • In a small bowl, mix together the oil, lemon juice, and ¼teaspoon each of salt and pepper.
  • To present: Put your meatballs on your platter, surroundwith sliced cucumber, tomatoes, and onions. Sprinkle feta cheese over the topand add a little dressing!