Ingredients
1 small onion, chopped1/2 cup packed fresh parsley sprigs1/4 cup fresh mint leaves1 tablespoon minced fresh oregano2 garlic cloves1 teaspoon lemon-pepper seasoning1/2 teaspoon salt1/2 teaspoon paprika1/4 teaspoon ground cumin1 pound ground lamb1 tablespoon canola oilHot cooked couscous1 cup plain Greek yogurt2 plum tomatoes, cut into wedges3 tablespoons minced red onionFresh mint leaves2 lemons, cut into wedges
Preparation
Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In a large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls.
In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges and red onion. Garnish with mint leaves and lemon wedges.
