Greek-Style Lamb Meatballs & Couscous

Method

1. 1

   Prep the mixture

   Grate the onion, mince the garlic, chop the parsley, dice the cucumber, and juice the lemon. In a mixing bowl, combine the lamb, onion, garlic, half the parsley, and oregano; season with salt and pepper.

   10 min
2. 2

   Shape the meatballs

   Roll the lamb mixture into 16 evenly sized balls with lightly damp hands and arrange them on a plate.

   4 min

   Tip: Keep the meatballs similar in size so they cook evenly.

3. 3

   Bring the water to a boil

   Bring 375 ml water and 1/4 tsp salt to a boil in a medium saucepan over high heat.

   2 min

   Tip: Keep the saucepan covered while the couscous rests for the best texture.

4. 4

   Rest the couscous

   Stir the couscous into the boiling water, cover, and let stand off the heat.

   6 min
5. 5

   Brown the meatballs

   Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in one layer and turn every couple of minutes.

   12 min

   Tip: Cook in two batches if needed; crowding prevents good browning.

6. 6

   Mix the cucumber yogurt

   Stir the cucumber, Greek yogurt, half the lemon juice, and remaining parsley together in a mixing bowl.

   3 min
7. 7

   Taste and serve

   Fluff the couscous, taste it and the cucumber yogurt, and adjust with salt and black pepper. Serve with the meatballs and remaining lemon juice.

   2 min