Lamb Meatballs with Whole Wheat Pearl Couscous and Lemon-Cumin Yogurt

For the meatballs:

1 pound ground lamb
1/4 cup finely chopped white onion
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh cilantro
1 garlic clove, finely chopped
6-7 Castelvetrano olives*
2-3 T golden raisins
1 teaspoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper

For the yogurt:

7 ounces whole-milk Greek yogurt
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
1 teaspoon ground cumin
Zest of 1 medium lemon, minced

For the couscous:

1 1/4 C chicken or vegetable stock
1 C Riceselect Whole Wheat Pearl Couscous

* Don't substitute another type of olive for the Castelvetranos, or the brine will overwhelm the meatballs. You can typically find these olives at an olive bar or specialty store. If you cannot find them, they can be omitted.

Heat the oven to 375°F and arrange a rack in the middle.

Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.

Cook the couscous using the instructions on the package, fluff and set aside.

Form meatballs into 20-24 golf ball-sized balls and place on a roasting pan where juices/fat can drip off.

Bake until meatballs are no longer pink in the middle, about 15 minutes.

Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well.

Serve the meatballs on top of a bed of the couscous with the yogurt on the side.

Serving Size: 3-4 servings