Tuesday, June 2, 2015

Mediterranean Meatballs and Couscous

  I love cooking interesting new dishes every week and even though sometimes I wouldn't make them again, it is lots of fun trying new things in the kitchen.

  Now this week I took a big risk by making this extraordinarily spiced dish, if you love trying out new foods and flavors then this dish is for you. If you like to try this masterpiece of "different smells and flavors" then the recipe is listed below.

Mediterranean Meatballs and Couscous

1 can (14 oz) chicken broth
2 1/2  cups water
1 1/2 cups precooked couscous (it will say so in the ingredient list)
3/4 cup golden raisins
1/4 chopped parsely
3 tbsp fresh lemon juice
3 tsp grated lemon peel
2 tsp cinnamon
1 tsp tumeric
1/2 tsp ground cumin
1 pound ground round beef
1/2 cup crushed saltine crackers
1/4 cup evaporated milk
1/2 tsp dried oregano

Pour chicken broth and your water in a 2-quart saucepan. Bring it to a boil and remove from heat, add the couscous, raisins, parsley,2 tbsp lemon juice, 2 tsp lemon peel, 1 1/2 tsp cinnamon, and add your turmeric and cumin. Cover your saucepan and let it stand for 5 minutes.

  Then in a large bowl combine your beef, crackers, milk, remaining 1 tbsp of lemon juice, 1 tsp lemon peel, 1/2 tsp cinnamon, and oregano. Mix until well combined and shape into 24 meatballs. Bake at 350 for half an hour or until cooked through.

  Mix your couscous and spoon it into a serving bowl and arrange the meatballs onto the couscous.Serve immediately and enjoy!

Now I thought that the dish was delicious but next time I would omit the raisins because they added too much sweetness for my taste.

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