Mediterranean Meatballs and Couscous

Mediterranean Meatballs and Couscous

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


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)


  1. 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.
  2. 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.
  3. Stir couscous mixture; spoon onto serving platter. Arrange meatballs on couscous. Garnish with lemon wedges and fresh oregano.

Nutritional Information

Calories 434
Calories from Fat 22 %
Total Fat 11 g
Saturated Fat 4 g
Cholesterol 50 mg
Carbohydrate 61 g
Fiber 8 g
Protein 23 g
Sodium 180 mg

Dietary Exchange

Starch 3
Fruit 1
Meat 2
Fat 1

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