Moroccan Couscous, Chermoula and Lamb Meatballs

Yield: 5 Servings (13 oz.)

Yield: 5 Servings (13 oz.)

The complex and bright flavors of Chermoula bring this bowl together in a snap for a delicious, and different, on-the-go meal.

Chermoula Sauce:

Ingredient	Weight	Measure
Cilantro leaves		1 cup
Parsley leaves		1 cup
Mint leaves		1/2 cup
Garlic cloves		2 each
Olive oil	6 fl. oz.
Lemon juice	2 fl. oz.
Smoked paprika		1 tsp.
Coriander seeds, toasted, ground		3/4 tsp.
Cumin seeds, toasted, ground		3/4 tsp.
Kosher salt		3/4 tsp.
Lemon zest		1/2 tsp.
Red pepper flakes		1/2 tsp.

Bowl Ingredients:

Ingredient	Weight	Measure
Simplot Good Grains™: Couscous, Red Quinoa and Vegetable Blend	40 oz.	1 bag
Lamb meatballs (2 oz.), prepared	20 oz.	10 each
Feta cheese, crumbled	2 1/2 oz.
Pita bread quarters, toasted		10 each

Preparation Instructions:

Step 1

Prepare grain blend according to package instructions. Hold warm for service. Heat lamb meatballs and keep warm for service.

Step 2

For the Chermoula sauce; place sauce ingredients (cilantro leaves through red pepper flakes), in a blender and process until well combined and smooth. Chill and reserve for service.

Step 3

For each serving; place 6 oz. (1 cup) of grain blend in the middle of a serving bowl. Top with 2 lamb meatballs, 2 fl. oz. Chermoula sauce, and 1/2 oz. of feta cheese. Garnish with 2 quartered pieces of pita.