Go on a Moroccan Culinary Journey with our Lamb Couscous Salad

 

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.

Moroccan Lamb Couscous Salad
Serves 4
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Ingredients
  1. Meatballs
  2. 1 pound ground lamb
  3. ¼ cup bread crumbs
  4. ¼ cup red onion, minced
  5. 1 tablespoon fresh mint, chopped
  6. 1 tablespoon fresh cilantro, chopped
  7. 1 clove garlic, minced
  8. 1 teaspoon kosher salt
  9. ½ teaspoon ground coriander
  10. ½ teaspoon cumin
  11. ¼ teaspoon cinnamon
  12. ¼ teaspoon pepper
  13. 1 tablespoon vegetable oil
  14. Salad
  15. 1 head Pete's Living Greens Bouquet Lettuce, torn into pieces
  16. 1 cup Pete's Living Greens Living Upland Cress
  17. ¼ cup raisins
  18. ½ cup dried apricots, sliced
  19. 2 Persian or ½ English cucumber, cut into half moons
  20. 1 cup cooked couscous)
  21. Creamy Mint Dressing
  22. 1 ½ cup whole milk Greek yogurt
  23. 2 clove garlic, minced
  24. 1 tablespoon fresh mint, finely chopped
  25. 1 tablespoon fresh cilantro, chopped (optional)
  26. 1 teaspoons lime zest
  27. ¼ teaspoon salt
  28. Freshly ground pepper
Instructions
  1. Preheat oven to 400⁰ and line a baking sheet with parchment or aluminum foil.
  2. 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.
  3. While meatballs are baking, combine salad ingredients.
  4. To prepare dressing, combine all ingredients and whisk until blended.
  5. Top salad with meatballs and drizzle with dressing.
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