Mediterranean Meatballs and Couscous
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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:
| Sodium | 180 mg |
| Protein | 23 g |
| Fiber | 8 g |
| Carbohydrate | 61 g |
| Cholesterol | 50 mg |
| Saturated Fat | 4 g |
| Total Fat | 11 g |
| Calories from Fat | 22 % |
| Calories | 434 |
DIETARY EXCHANGE:
| Fat | 1 |
| Meat | 2 |
| Fruit | 1 |
| Starch | 3 |
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