Savory Lamb Meatballs with Cherry Mostarda and Herb Couscous

1. Prepare bread crumbs

Take the bread crumbs and moisten them with 2 tablespoons of water in a small bowl.

2. Combine meatball ingredients

In a large bowl, combine the ground lamb, moistened bread crumbs, crumbled feta cheese, finely chopped cilantro, minced garlic, 1 teaspoon of kosher salt, and 0.5 teaspoon of freshly ground black pepper. Mix everything together gently to avoid overworking the meat. Add the lightly beaten egg to the mixture and shape it into 24 small meatballs.

3. Cook the meatballs

Heat 2 tablespoons of extra-virgin olive oil in a large frying pan over medium heat. Once the oil is hot, add the meatballs and brown them on all sides, which should take about 7 to 9 minutes. When the meatballs are browned, pour in the Chunky Cherry Mostarda Sauce and let them simmer for about 5 to 6 minutes until they are well-coated and fully cooked through.

4. Steam the mixed greens

While the meatballs are simmering, steam the mixed greens. Place them in a large saucepan or frying pan with 0.5 teaspoon of kosher salt and steam until they are tender and wilted, which should take about 3 to 10 minutes depending on the greens you use.

5. Prepare couscous

Bring 1.5 cups of water to a boil in a small saucepan. Add the couscous, 0.5 teaspoon of kosher salt, and 2 tablespoons of extra-virgin olive oil. Remove the pan from the heat, cover it, and let it sit for about 5 minutes. After the couscous has absorbed all the water, fluff it with a fork.

6. Assemble the dish

Divide the couscous among four warmed shallow serving bowls. Top each with a portion of steamed greens and then place the meatballs on top, making sure to spoon over some of the Cherry Mostarda Sauce. Finish each bowl with a drizzle of plain yogurt and a sprinkle of chopped fresh flat-leaf parsley or mint if desired.