Moroccan-Inspired Lamb Meatballs with Apricot Couscous and Mint Yogurt Sauce

Plain Whole-Milk Yogurt

cups

Scallions, trimmed and finely sliced, soaked in ice water and drained

each

Mint, chopped

cups

Garlic Clove, minced

each

Dried Chile Flakes

teaspoons

Kosher Salt

to taste

Freshly Ground Black Pepper

to taste

Dried Apricots, cut into bits

each

White Wine Vinegar

cups

Warm Water

cups

Couscous

cups

Lemon, juiced

each

Extra Virgin Olive Oil

cups

Mint, lightly packed

cups

English Peas In Their Pods, shelled

0 lb

Toasted Almonds, roughly chopped

cups

Ground Lamb

0 lb

Mint, lightly packed, chopped

cups

Ground Cumin

teaspoons

Kosher Salt

teaspoons

Cayenne Pepper

teaspoons

Dry White Wine

tablespoons

Soft Fresh Breadcrumbs

cups

Egg

each

Extra Virgin Olive Oil

to taste