Lamb Meatballs With Couscous and Feta
Christopher Baker
Serves 4
Hands-on Time: 25m
Total Time: 25m
Ingredients
- 1 pound ground lamb or beef
- 1/4 cup dried apricots, finely chopped
- 1/2 teaspoon ground coriander
- 1 small red onion, half finely chopped and half thinly sliced
- kosher salt and black pepper
- 1 cup couscous
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 plum tomatoes, sliced
- 1/2 English cucumber, halved and thinly sliced
- 4 ounces Feta, crumbled
Directions
1. Heat broiler. In a medium bowl, combine the lamb, apricots, coriander, chopped onion, ½ teaspoon salt, and ¼ teaspoon pepper. Form into 1 ½-inch balls (about 20) and place on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes.
2. Meanwhile, place the couscous in a bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes; fluff with a fork.
3. In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.
4. Serve the couscous with the meatballs, tomatoes, cucumber, Feta, and sliced onion. Drizzle with the dressing.
Tip
Crumbled Feta sold in the supermarket is often dry, flavorless, and treated with additives. For the tastiest dishes, it’s worth buying a block of the cheese and breaking it apart yourself.
Nutritional Information
Calories 689; Fat 44g; Sat Fat 17g; Cholesterol 108mg; Sodium 752mg; Protein 30g; Carbohydrate 46g; Sugar 9g; Fiber 4g; Iron 4mg; Calcium 195mg
Spanish Chicken and Rice
Marcus Nilsson
Serves 4
Hands-on Time: 40m
Total Time: 40m
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
- Kosher salt and pepper
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, finely chopped
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 28-ounce can diced tomatoes, including liquid
- 1 cup long-grain white rice
- 1 cup frozen peas
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1/4 cup pimiento-stuffed Spanish olives, chopped (optional)
Directions
1. In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.
2. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
3. Stir in the peas and cook, covered, until heated through, about 2 minutes. Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Serve with the olives, if desired.
Tip
Turn this dish into paella by adding 1/4 teaspoon saffron to the rice. Five minutes before the rice is done, stir in 3/4 pound shrimp.
Nutritional Information
Calories 442; Calories From Fat 10%; Fat 5g; Sat Fat 0g; Cholesterol 66mg; Sodium 574mg; Carbohydrate 53g; Fiber 8g; Sugar 11g; Protein 34g
Baked Ravioli With Chicken Sausage
David Prince
Serves 4
Hands-on Time: 15m
Total Time: 40m
Ingredients
- 16 to 18 ounces fresh or frozen cheese ravioli
- 1 tablespoon olive oil
- 6 ounces fully cooked chicken sausage links, sliced
- 2 cups marinara sauce
- 1 cup grated mozzarella
Directions
1. Heat oven to 400° F. Cook the ravioli according to the package directions, drain, and return them to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until brown, 2 to 3 minutes.
3. Toss the ravioli with the marinara sauce and sausage and transfer to a shallow 2-quart baking dish.
4. Sprinkle with the mozzarella and bake until bubbling and beginning to brown, 15 to 20 minutes.
Tip
Before you grate cheese, coat the grater with cooking spray. It will be easier to use and wash.
Nutritional Information
Calories 618; Calories From Fat 235; Fat 26g; Sat Fat 12g; Cholesterol 117mg; Sodium 1581mg; Protein 30g; Carbohydrate 65g; Sugar 15g; Fiber 4g; Iron 4mg; Calcium 337mg
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