Rellik Winery

Featured Recipe

Moroccan Lamb Meatballs with Apricot Couscous

Perfect with the Rellik Winery 2023 Grenache.

Serves 4 · Prep 20 minutes · Cook 25 minutes

Ingredients

• Lamb meatballs
• 1 pound ground lamb
• 1 small garlic clove, minced
• ¼ cup finely chopped onion
• 1 tablespoon chopped parsley
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon cinnamon
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup tomato sauce
• 1 teaspoon honey
• Apricot couscous
• 1 cup couscous
• 1 cup chicken broth
• ⅓ cup dried apricots, chopped
• ¼ cup toasted sliced almonds
• 2 tablespoons chopped parsley or mint
• 1 tablespoon olive oil
• Salt and pepper

Directions

1. Combine the lamb, garlic, onion, parsley, cumin, paprika, coriander, cinnamon, salt and pepper.
2. Shape the mixture into approximately 16 small meatballs.
3. Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides for approximately 6–8 minutes.
4. Add the tomato sauce and honey. Reduce the heat, cover and simmer for 10–12 minutes, until the meatballs are fully cooked.
5. Meanwhile, bring the chicken broth and dried apricots to a boil.
6. Stir in the couscous, cover and remove from the heat. Let it stand for 5 minutes.
7. Fluff the couscous with a fork. Stir in the almonds, herbs and olive oil. Season with salt and pepper.
8. Spoon the apricot couscous onto each plate. Top with the meatballs and tomato sauce. Garnish with additional mint, parsley and toasted almonds.

Serve the Grenache slightly cool at approximately 55–60°F.