Lamb Meatballs Over Couscous

• 1 pound ground lamb
• 1 cup plain bread crumbs
• 1 large egg
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• Salt and pepper
• 2 1/4 cups low-sodium chicken broth
• 1 10-oz. package frozen chopped spinach, defrosted and squeezed dry
• 1 1/2 cups couscous
• 1/3 cup dried apricots, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

1. Preheat oven to 450u0b0F. Line a large, rimmed baking sheet with foil, set a wire rack on baking sheet and mist rack with cooking spray. Combine lamb, bread crumbs, egg, 1/2 cup water, coriander, garlic powder, 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl. Mix gently but thoroughly with your hands. Moisten your hands with water and form lamb mixture into 1 1/4-inch balls; place on rack. Bake meatballs until just cooked through, 12 to 14 minutes.
2. While meatballs are baking, bring broth and spinach to a boil in a medium saucepan. Stir in couscous, cover, remove from heat and let stand for 5 minutes. Fluff couscous with a fork. Toss in apricots, olive oil and lemon juice. Season with salt. Divide couscous among 4 bowls; sprinkle with toasted sliced almonds, if desired. Top with meatballs and serve.

ground lamb, bread crumbs, egg, ground coriander, garlic, salt, chicken broth, spinach, couscous, dried apricots, olive oil, lemon juice

Taken from www.myrecipes.com/recipe/lamb-meatballs-over-couscous (may not work)