Mediterranean Meatballs and Couscous
Couscous, a granular semolina pasta, is a staple in the cuisines of several Northern African countries.
Prep and Cook Time 25 minutes
Makes 6 servings
|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|
|1/2||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)|
- 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.
|Saturated Fat||4 g|
|Total Fat||11 g|
|Calories from Fat||22 %|
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