Moroccan Meatballs

• 1 lb ground lamb
• 1/4 cup chopped mint leaves
• 1/4 cup currants
• 1/4 cup slivered almonds, toasted and chopped
• 2 None green onions, chopped
• 1 tbsp chopped preserved lemon
• 1 tbsp Moroccan seasoning
• 1 None red chili pepper, finely chopped
• 2 tbsp olive oil
• None None Hot tomato chutney, to serve
• None None FOR THE MINTED COUSCOUS
• 1 1/2 cups couscous
• 1 None pomegranate, seeds removed, strained
• 1/4 cup mint leaves

1. Combine ground lamb, chopped mint, currants, almonds, onion, preserved lemon, Moroccan seasoning and chili pepper in a large bowl. Form heaping tablespoonfuls into balls. Refrigerate 15 mins..
2. For the minted couscous, place couscous in a heatproof bowl. Add 1 1/2 cups boiling water. Let stand, covered, 5 mins, until liquid is absorbed. Fluff with a fork to separate grains. Stir in pomegranate seeds and mint leaves. Season.
3. Heat oil in a large skillet on high heat. Cook meatballs 6-7 mins, turning, until golden brown and cooked through. Serve with couscous and chutney.

ground lamb, mint leaves, currants, slivered almonds, green onions, lemon, seasoning, red chili pepper, olive oil, tomato, minted couscous, couscous, pomegranate, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/30297 (may not work)