Moroccan Couscous Bowls with Meatballs

In past years, my work has sponsored field trips to various historic sites for the staff each spring or summer.  It was a sort of morale event--there was lunch, transportation, etc.  Last year, however, Covid-19 made this impossible.  But we did have a virtual event in its place: a cooking class

The institution hired a very cool chef/company called Roots for the Soul and sent participants ingredient lists. We all cooked together, and finished in time for eating at a regular dinner time.  I had a really nice time, and made a very tasty meal@  

I saved the recipe and I'm thinking I should make it again soon.  It was a very springy-summery meal!

Ingredients:

Yogurt Sauce:

• 1 cup plain whole-milk yogurt (not Greek) 
• 3 scallions, trimmed & finely sliced 
• 1/4 cup mint leaves 
• 1 garlic clove, minced 
• 1/4 tsp red pepper flakes 
• Salt & pepper, to taste 

Couscous:

•  8 dried apricots, cut into bits 
• 1/4 cup white wine vinegar or red wine vinegar 
• 1/4 cup warm water 
• 3 scallions, trimmed & finely sliced 
• 1/2 cup mint leaves, lightly packed 
• 2 cups peas, fresh or frozen 
• 1/2 cup almonds, toasted 
• 1 cup couscous 
• Juice of 1/2 lemon, other half reserved for garnish 
• 1/4 cup extra-virgin olive oil 
• Salt & pepper, to taste

Meatballs:

• 1 lb ground meat (I used turkey, but could be lamb, beef, impossible meat, etc.)  
• 3 scallions, trimmed & finely sliced/chopped 
• 1/4 cup mint leaves 
• 1 tsp cumin, ground 
• 1.5 tsp kosher salt 
• 1/8 tsp cayenne 
• 1 Tbsp dry white wine or white wine vinegar 
• 1/4 cup breadcrumbs 
• 1 egg 
• Extra-virgin olive oil 

Directions:

• BEFORE YOU START COOKING 

1. Place apricots in small bowl with vinegar & warm water. 
2. Soak until they are plump, about 30 minutes, then drain and rinse (if desired). 
3. Slice and soak all scallions in ice water for 20 minutes then drain. 

• MAKE THE YOGURT SAUCE

1. Mix yogurt, scallions, mint, garlic and red pepper flakes in a bowl with salt & pepper, to taste. Adjust red pepper flakes, salt and pepper as needed. 
2. Set sauce aside to let flavors develop, for at least 30 minutes. 

• START THE COUSCOUS

1.  Bring 1 cup of water to boil
2. Remove from heat and mix couscous into water with a spoon. 
3. Cover with lid and let absorb for 5-10 minutes. 
4. Fluff with fork, add lemon juice, 1/4 cup of olive oil and generous amount of salt and pepper. 
5. Toss throughly, let cool to room temperature. 

• MAKE THE MEATBALLS

1. Preheat oven to 450℉. 
2. Gently blend ground meat, scallions, mint, cumin, salt, cayenne, wine and breadcrumbs with fingers, or wooden spoon. Be as gentle as possible to not over process meat, which will make it tough. 
3. Once mixed well, take a small piece and fry it in small skillet. Taste cooked sample for seasoning, add more spices if needed. The meatballs should be highly seasoned. 
4. If seasonings are to your liking, mix egg with a glue of olive oil, then add to the meat mixture gently until fully-combined. 
5. Using a tablespoon, or scooper, shape the meat mixture into total of 16 meatballs. 
6. Arrange all meatballs on lined baking sheet. 
   
7. Bake meatballs for 8-10 minutes, or until fully cooked.  

• FINISH THE COUSCOUS: 

1. While the meatballs cook, gently add apricots, scallions, mint, shelled peas, and almonds to the couscous. 
2. Adjust seasoning and add more salt, pepper, lemon and olive oil as needed. 
    

• TO SERVE: 

1. Divide couscous into four bowls
2. Top each portion with four meatballs, a drizzle of yogurt sauce and lemon wedge. 
3. Serve additional sauce on table. 
   
   
   

Makes 4 servings, each with 4 meatballs.