Six Seasons: Couscous with Peas, Apricots, and Lamb Meatballs

Another dish from Six Seasons and one we’d expected would be very popular with our younger two – lamb meatballs with pea and apricot couscous and yogurt sauce. This was like kofte meatballs and the freshness of the peas and apricots in the couscous made for a delightful change from the often stodgy meatballs with rice and yogurt sauce.

The yogurt sauce is the first thing made, which is simply a mixture of yogurt with green onions, mint, garlic, chile flakes and seasoning. This sits in the fridge to let the flavors meld together.

Then you soak the dried apricots in white wine vinegar and water to plump up and drain. You mix this through cooked couscous along with 2 cups of peas, toasted almonds, more green onions and mint, olive oil, lemon juice and seasoning.

And lastly the main event, the meatballs. This is a mixture of lamb mince, green onions, mint, cumin, white wine, breadcrumbs, egg, olive oil and seasoning. We fried ours in a nonstick pan and shaped them with a large scoop just like we normally do with meatballs.

I absolutely loved and devoured this meal. Our daughter ate the meatballs and our toddler ate the peas. This is a better result than we often get from them at mealtime, so overall it was a winner. I’m not going to commit to saying this will be our go to lamb kofte, but I would definitely make the couscous every time to accompany it!