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

1. Make the Yogurt Sauce

In a medium bowl, combine the yogurt, finely sliced scallions, chopped mint leaves, minced garlic, dried chile flakes, and a good pinch of kosher salt and freshly ground black pepper. Stir everything together and let it rest for about 30 minutes, allowing the flavors to meld beautifully.

2. Prepare the Apricots

In a small bowl, soak the cut apricots in a mixture of white wine vinegar and warm water until they plump up.

3. Cook the Couscous

While the apricots are soaking, bring a pot of water to a boil. Once boiling, add the couscous, lemon juice, and 0.25 cup of extra-virgin olive oil, along with a pinch of kosher salt and freshly ground black pepper. Cover the pot, remove it from the heat, and let it sit for about 5 minutes until the couscous absorbs all the liquid. Fluff the couscous with a fork and let it cool to room temperature.

4. Mix the Couscous

Once cooled, toss the couscous with the plumped apricots, sliced scallions, mint leaves, shelled peas, and toasted almonds.

5. Preheat Oven

Preheat your oven to 450°F for the meatballs.

6. Mix the Meatball Ingredients

In a large bowl, mix the ground lamb with the chopped mint leaves, ground cumin, kosher salt, cayenne pepper, and dry white wine. Add the fresh breadcrumbs and give it a good mix.

7. Cook a Sample

To ensure the seasoning is just right, cook a small sample of the meat mixture in a pan. Adjust the seasoning if needed.

8. Bind the Meatballs

Whisk the egg with a drizzle of extra-virgin olive oil and incorporate it into the meat mixture, which helps bind the meatballs together.

9. Form and Bake Meatballs

Form the mixture into 16 meatballs and place them on a baking sheet. Bake the meatballs in the preheated oven for 8-10 minutes, until they are no longer pink in the center.

10. Serve

Divide the apricot couscous among four bowls. Top each bowl with four lamb meatballs and a generous dollop of the mint yogurt sauce. Enjoy!