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Lamb meatballs with couscous and feta
by Rebecca Smith
serves: 4
  delicious greek-style hearty salad (Real Simple)
Ingredients:
  1 lb   ground lamb (or beef)
  1/4 cup   dried apricots, finely chopped
  1/2 tsp   ground coriander
  1   small red onion, half finely chopped, half thinly sliced
    kosher salt
    black pepper
  1 cup   couscous
  3 tbsp   olive oil
  3 tbsp   fresh lemon juice
  2   plum tomatoes, sliced
  1/2   English cucumber, halved and thinly sliced
  4 oz   feta, crumbled
Directions:
  1.Heat broiler. In a medium bowl, combine the meat, apricots, coriander, chopped onion, ½ teaspoon salt, and ¼ teaspoon pepper.
2.Form the meat into 1 ½-inch balls (about 20) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes.
3.Meanwhile, place the couscous in a bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
4.In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.
5.Serve the couscous with the meatballs, tomatoes, cucumber, Feta, and sliced onion. Drizzle with the dressing.