Take your family on a culinary journey this week to Morocco. The North African country is home to a vibrant culture with influences from Spain to Senegal to Portugal and beyond. Filled with an abundance of delicate spices and aromas, Moroccan cuisine satisfies a variety of palates from savory to sweet. Luckily you won’t have to make the journey to Tangier or Marrakesh in search of authentic fare with our Lamb Couscous salad.
In addition to broadening your family’s horizons, this dish features vitamin-rich Bouquet Lettuce, Upland Cress and lamb — a healthy and lean alternative to red meat. According to the American Lamb Council, “A 3-ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef.”
Lamb also contains an average of 40% of monounsaturated fat, which is the same kind of fat found in olive oil. “Monounsaturated fats can help reduce bad cholesterol levels in your blood which can lower your risk of heart disease and stroke. They also provide nutrients to help develop and maintain your body’s cells. Oils rich in monounsaturated fats also contribute vitamin E to the diet, an antioxidant vitamin most Americans need more of,” says the American Heart Association.
Serve the meal with a signature cup of Moroccan mint tea and close your eyes. You’ll swear that you’re right in the thick of a busy Moroccan Square taking in its sights and of course its bites.
- 1 pound ground lamb
- ¼ cup bread crumbs
- ¼ cup red onion, minced
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon pepper
- 1 tablespoon vegetable oil
- 1 head Pete's Living Greens Bouquet Lettuce, torn into pieces
- 1 cup Pete's Living Greens Living Upland Cress
- ¼ cup raisins
- ½ cup dried apricots, sliced
- 2 Persian or ½ English cucumber, cut into half moons
- 1 cup cooked couscous)
- Creamy Mint Dressing
- 1 ½ cup whole milk Greek yogurt
- 2 clove garlic, minced
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh cilantro, chopped (optional)
- 1 teaspoons lime zest
- ¼ teaspoon salt
- Freshly ground pepper
- Preheat oven to 400⁰ and line a baking sheet with parchment or aluminum foil.
- To make the meatballs, combine all ingredients in a large bowl and mix well. Shape mixture into 1 ½-inch meatballs. Place 1 inch apart on prepared baking sheet and bake uncovered 18 to 20 minutes or until no longer pink in center. Drain on paper towels.
- While meatballs are baking, combine salad ingredients.
- To prepare dressing, combine all ingredients and whisk until blended.
- Top salad with meatballs and drizzle with dressing.