I found this recipe in Clean Eating magazine, specifically the January/February 2012 issue, and decided to treat myself a few nights ago. The results were delicious.
– 7.6 oz whole-wheat couscous (about 1 ¼ cups)
– ½ tsp extra-virgin olive oil
– 3 large carrots, peeled and cut into ½-inch-wide and 2-inch-long matchsticks
– 1 juice orange, zested and juiced
– 1 lb extra-lean ground sirloin
– 1 egg white
– 3 cloves garlic, minced
– 1 oz sliced almonds, finely ground
– 1 tbsp ground coriander
– 1 tsp dried mint
– 1 tsp ground cumin
– ½ tsp ground cinnamon
– ½ tsp sea salt (You know by now that I left this out, right?)
– 1 to 2 grinds fresh cracked black pepper
1. In a medium saucepan, bring 1 ½ cups water to a boil. Add couscous, cover and remove from heat.
2. In a medium nonstick skillet, heat oil on medium for 1 minute. Add carrots and sauté, stirring occasionally, for 5 minutes. Stir in orange juice and 1 tsp zest. Cover, reduce heat to low and simmer for 8 minutes, until carrots are slightly softened. Remove from heat and keep covered.
3. In a large bowl, combine sirloin, egg white, garlic, almonds, coriander, mint, cumin, cinnamon, salt and pepper. With your hands, mix well to combine and shape into 48 1-inch balls.
4. Heat a large nonstick skillet on medium. Working in batches, add meatballs and cook for 7 to 8 minutes, shaking skillet often to brown evenly; do not overcrowd. Meatballs are fully cooked when completely opaque in center. Drain over a large bowl to remove excess fat.
5. Add remaining zest to couscous and fluff with a fork. Spoon couscous onto serving plates and top with meatballs and carrots, dividing evenly.
Nutrients per serving (12 meatballs, 10 carrot slices, 1 cup couscous):
– 425 calories
– 10 g total fat
– 55 g carbs
– 10 g fiber
– 33 g protein