Ingredients
For the Meatballs
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp curry powder
- 1/2 tsp dried thyme
- 1/4 tsp turmeric
- 1/8 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp chili powder
- salt and pepper, to taste
- 2 Tbsp Thai red curry paste
- 1.5 lb ground lamb or beef
For the Soup
- 8 oz Israeli (pearled) couscous
- 3 Tbsp olive oil + 2 teaspoons
- 3 green onions (scallions), white and green parts separated
- 8 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 3 3/4 cups water
Instructions
- Preheat the oven to 375º, with the baking rack in the middle. Line a baking sheet with parchment paper or foil, and set aside.
- In a medium bowl, combine the coriander through salt & pepper. Add the curry paste and ground meat and gently mix, using your hands.
- Use a teaspoon to scoop the meatball mixture and form the meatballs and place on the prepared baking sheet. Bake the meatballs for about 8-10 minutes or until baked through. Be careful not to overcook or they will dry out.
- Meanwhile, heat 2 teaspoons of olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for a couple of minutes. You’ll know it’s done when you can smell the toastiness. Add 1 3/4 cups water and a dash of salt. Bring to a boil, reduce heat to low, cover, and cook for 8-10 minutes, or until water is absorbed.
- When the meatballs and couscous are nearly done, heat 3 tablespoons of oil over medium-high heat in a large pot or dutch oven. Add the white parts of the green onions and garlic and saute for 1 minute.
- Add in the chicken broth along with the remaining 2 cups of water and bring to a boil. Reduce the heat to low and add the meatballs and couscous, salt and pepper, to taste, and to simmer for and additional 10 minutes. Remove the pot from heat, ladle into bowls, and garnish with a handful of green onions, if desired.
Notes
Source: Little Spice Jar
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