TLC Cooking "Mediterranean Meatballs and Couscous"

Mediterranean Meatballs and Couscous

Mediterranean Meatballs and Couscous

Prep and Cook Time 25 minutes

YIELD Makes 6 servings
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Couscous, a granular semolina pasta, is a staple in the cuisines of several Northern African countries.

INGREDIENTS

2‑1/2	cups water
1	can (14-1/2 ounces) fat-free reduced-sodium chicken broth
1‑1/2	cups uncooked couscous
3/4	cup golden raisins
1/4	cup chopped fresh parsley
3	tablespoons lemon juice, divided
3	teaspoons grated lemon peel, divided
2	teaspoons ground cinnamon, divided
1	teaspoon turmeric
1/2	teaspoon ground cumin
1	pound ground beef
1/2	cup crushed saltine crackers
1/4	cup evaporated skimmed milk
1/2	teaspoon dried oregano
Lemon wedges and fresh oregano (optional)

PREPARATION:

Pour water and chicken broth into 2-quart saucepan. Bring to a boil over high heat. Remove from heat. Add couscous, raisins, parsley, 2 tablespoons lemon juice, 2 teaspoons lemon peel, 1-1/2 teaspoons cinnamon, turmeric and cumin. Cover; let stand 5 minutes.
Combine beef, crackers, milk, remaining 1 tablespoon lemon juice, 1 teaspoon lemon peel, 1/2 teaspoon cinnamon and dried oregano in large bowl. Mix until well blended. Shape into 24 balls. Place in large microwavable baking dish. Cover loosely with waxed paper. Microwave on HIGH 4 minutes or until meatballs are cooked through.
Stir couscous mixture; spoon onto serving platter. Arrange meatballs on couscous. Garnish with lemon wedges and fresh oregano.

This recipe appears in: European

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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