Thanks for looking in on me this week, btw. Chances are somewhat good we go back to once a week after this. I've started writing a story about a detective who uses Magic 8 Ball in place of Dr. Watson. It's okay though, he smokes a pipe.
Tonight completes the week of recipes. This time I did Lamb meatballs with couscous and Feta. And I want to say how surprised I am at how light this went down and how, though I am full, I am not stuffed or overfed or feel sluggish. I take that as a good sign for doing it right. Anyway that's what I'm telling myself.
If you've noticed anything this week I hope you've noticed that none of these dishes I presented take any more than a half an hour to prepare and cook. Some are even less. This is another half hour masterpiece. The reason for that is pretty obvious from a time perspective but also because I've been getting into simpler/shorter the last few months. This one has a bunch of ingredients, but it's easy.
In a bowl you combine
1 lb. ground lamb
1/4 cup dried apricots, finely chopped
1/2 teaspoon coriander
1/4 cup of chopped red onion
salt and pepper to taste
Wet those hands and get in there and make some meatballs. On the smallish-side this time. try to use this mess to make 18 to 20. Smaller will help them cook right, but also look better on the plate.
You put these meatballs on a cooking sheet (I lined with aluminum to help the cleanup). You will put them in the oven for 8 minutes at 425/450. Make sure nothing is pink when you think they are done. A little "burn smudge" is good here and there, but don't let them dry out. Lamb is easy and forgiving. Relax.
Make your couscous. LOOKIT THE BOX yeah?
1 cup couscous for this recipe
In a mixing bowl (small one) mix together
3 tablespoons of olive oil
3 tablespoons of fresh lemon juice (remember my citrus juicer? Be jealous)
and around 1/4 teaspoon each of salt and pepper
Set that aside. It will become the last thing you use.
2 small tomatoes
1 small red onion
When the couscous and meatballs are done you lay a bed of the couscous on a plate and put 4/5/6 meatballs on top per plate (remember, they're supposed to be small).
You fan out some sliced tomato and cucumber aside the couscous and toss some red onion slices here and there.
Now take the Feta (As much as you want. They are saying 4 ounces to spread around everybody) and sprinkle it, crumbled on the each plate. Go ahead. Be generous.
To complete, the little dressing you made is now sprinkled over everything on the plate, especially the tomatoes and cucumber. Notice I did not say put salt on those. It's in the dressing. relax.
But the dressing goes on the meat and couscous too, don't forget.
And that's it. Serve baby serve. I found it a very light-feeling dinner. Held my portions to reasonable and am well satisfied. I think you will like.
That ends recipe week. This one, anyway.
Now... you really want me to cook for you, don't you? Admit it. Well? Come on over. I'd be happy to.