Moroccan Meatballs

• 1 pound ground lamb
• 1/4 cup mint leaves chopped
• 1/4 cup currants
• 1/4 cup slivered almonds toasted and chopped
• 2 green onions chopped
• 1 tablespoon preserved lemon chopped
• 1 tablespoon moroccan seasoning
• 1 red chili pepper finely chopped
• 2 tablespoons olive oil
• tomato chutney to serve
• 1 1/2 cups couscous
• 1 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, currants, green onions, moroccan seasoning, red chili pepper, olive oil, tomato chutney, couscous, pomegranate seeds, mint leaves

Taken from www.yummly.com/recipe/Moroccan-Meatballs-1399422 (may not work)