Spiced Lamb Meatballs with Herby Pearl Couscous
By Lidey HeuckPublished on March 16, 2026
Time
1 hour
Yield
Serves 4
Ingredients
1½ cups pearl couscous 7 tablespoons extra-virgin olive oil, divided2 cups water 4 teaspoons kosher salt, divided1 cup plain whole-milk yogurt, divided3 tablespoons lemon juice, divided2 garlic cloves, minced1¼ teaspoons pepper, divided1 pound ground lamb ⅓ cup panko bread crumbs 1 large egg, beaten lightly1½ teaspoons ground cumin, divided1 teaspoon ground coriander 1 teaspoon sweet or smoked paprika ½ teaspoon ground cinnamon ½ English cucumber, cut into ¾-inch pieces1 cup pitted Castelvetrano olives, smashed and chopped coarse3 scallions, minced½ cup chopped fresh mint and/or parsley⅓ cup roasted salted shelled pistachios, chopped coarse (optional)
Before You Begin
Pearl couscous is sometimes labeled Israeli couscous. A rasp grater makes quick work of turning the garlic into a paste. Castelvetrano olives provide a mild, buttery brininess, but you can use any type you like. If desired, substitute 85 percent ground beef for the lamb.
Instructions
- Cook 1½ cups pearl couscous and 1 tablespoon extra-virgin olive oil in medium saucepan over medium heat, stirring often, until couscous is browned all over, 5 to 6 minutes. Add 2 cups water and 1½ teaspoons kosher salt and bring to boil. Reduce heat to low, cover, and simmer, shaking pan occasionally, until couscous is just tender and water is absorbed, 8 to 10 minutes. Transfer couscous to sheet pan or large plate and spread out to cool completely.
- Meanwhile, combine ⅔ cup plain whole-milk yogurt; 1 tablespoon lemon juice; 1 garlic clove, minced to paste; ¼ teaspoon pepper; and ¼ teaspoon salt in small bowl; set aside.
- Combine 1 pound ground lamb, ⅓ cup panko, 1 lightly beaten egg, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon paprika, ½ teaspoon cinnamon, 1½ teaspoons salt, ½ teaspoon pepper, remaining ⅓ cup yogurt, and remaining 1 garlic clove, minced to paste, in large bowl and mix gently until combined. Divide meat into twelve ½-inch-thick patties.
- In clean large bowl, combine 3 tablespoons oil and remaining 2 tablespoons lemon juice, ½ teaspoon cumin, ¾ teaspoon salt, and ½ teaspoon pepper and whisk until smooth. Stir in cooled couscous; ½ English cucumber, cut into ¾-inch pieces; 1 cup pitted Castelvetrano olives, smashed and chopped coarse; 3 minced scallions; ½ cup chopped mint; and ⅓ cup roasted salted shelled pistachios, chopped coarse, if using.
- Heat remaining 3 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add 6 patties and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to paper towel–lined plate and repeat with remaining patties, lowering heat if oil begins smoking. Serve patties with sauce and couscous.
Time
1 hourYield
Serves 4Ingredients
1½ cups pearl couscous
7 tablespoons extra-virgin olive oil, divided
2 cups water
4 teaspoons kosher salt, divided
1 cup plain whole-milk yogurt, divided
3 tablespoons lemon juice, divided
2 garlic cloves, minced
1¼ teaspoons pepper, divided
1 pound ground lamb
⅓ cup panko bread crumbs
1 large egg, beaten lightly
1½ teaspoons ground cumin, divided
1 teaspoon ground coriander
1 teaspoon sweet or smoked paprika
½ teaspoon ground cinnamon
½ English cucumber, cut into ¾-inch pieces
1 cup pitted Castelvetrano olives, smashed and chopped coarse
3 scallions, minced
½ cup chopped fresh mint and/or parsley
⅓ cup roasted salted shelled pistachios, chopped coarse (optional)
Ingredients
1½ cups pearl couscous
7 tablespoons extra-virgin olive oil, divided
2 cups water
4 teaspoons kosher salt, divided
1 cup plain whole-milk yogurt, divided
3 tablespoons lemon juice, divided
2 garlic cloves, minced
1¼ teaspoons pepper, divided
1 pound ground lamb
⅓ cup panko bread crumbs
1 large egg, beaten lightly
1½ teaspoons ground cumin, divided
1 teaspoon ground coriander
1 teaspoon sweet or smoked paprika
½ teaspoon ground cinnamon
½ English cucumber, cut into ¾-inch pieces
1 cup pitted Castelvetrano olives, smashed and chopped coarse
3 scallions, minced
½ cup chopped fresh mint and/or parsley
⅓ cup roasted salted shelled pistachios, chopped coarse (optional)
Ingredients
1½ cups pearl couscous
7 tablespoons extra-virgin olive oil, divided
2 cups water
4 teaspoons kosher salt, divided
1 cup plain whole-milk yogurt, divided
3 tablespoons lemon juice, divided
2 garlic cloves, minced
1¼ teaspoons pepper, divided
1 pound ground lamb
⅓ cup panko bread crumbs
1 large egg, beaten lightly
1½ teaspoons ground cumin, divided
1 teaspoon ground coriander
1 teaspoon sweet or smoked paprika
½ teaspoon ground cinnamon
½ English cucumber, cut into ¾-inch pieces
1 cup pitted Castelvetrano olives, smashed and chopped coarse
3 scallions, minced
½ cup chopped fresh mint and/or parsley
⅓ cup roasted salted shelled pistachios, chopped coarse (optional)
Why This Recipe Works
Tender, richly spiced lamb meatballs star in this satisfying dish, with a couscous and cucumber salad providing a refreshing counterpoint to their savory flavors. For the meatballs, we mix in panko bread crumbs, an egg, and tangy yogurt. The bread crumbs hold on to moisture and break up the texture, preventing the meatballs from becoming dense. The yogurt adds more moisture, along with tangy flavor and reducing sugars that enhance Maillard browning, while the eggs bind it all together. Instead of round meatballs, we create small, plump patties that brown more evenly than spheres and season them with loads of warm spices. We serve the meatballs with lemony yogurt sauce and a pearl couscous salad studded with crunchy cucumber, buttery olives, and fresh herbs.
Before You Begin
Pearl couscous is sometimes labeled Israeli couscous. A rasp grater makes quick work of turning the garlic into a paste. Castelvetrano olives provide a mild, buttery brininess, but you can use any type you like. If desired, substitute 85 percent ground beef for the lamb.
Instructions
- Cook 1½ cups pearl couscous and 1 tablespoon extra-virgin olive oil in medium saucepan over medium heat, stirring often, until couscous is browned all over, 5 to 6 minutes. Add 2 cups water and 1½ teaspoons kosher salt and bring to boil. Reduce heat to low, cover, and simmer, shaking pan occasionally, until couscous is just tender and water is absorbed, 8 to 10 minutes. Transfer couscous to sheet pan or large plate and spread out to cool completely.
- Meanwhile, combine ⅔ cup plain whole-milk yogurt; 1 tablespoon lemon juice; 1 garlic clove, minced to paste; ¼ teaspoon pepper; and ¼ teaspoon salt in small bowl; set aside.
- Combine 1 pound ground lamb, ⅓ cup panko, 1 lightly beaten egg, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon paprika, ½ teaspoon cinnamon, 1½ teaspoons salt, ½ teaspoon pepper, remaining ⅓ cup yogurt, and remaining 1 garlic clove, minced to paste, in large bowl and mix gently until combined. Divide meat into twelve ½-inch-thick patties.
- In clean large bowl, combine 3 tablespoons oil and remaining 2 tablespoons lemon juice, ½ teaspoon cumin, ¾ teaspoon salt, and ½ teaspoon pepper and whisk until smooth. Stir in cooled couscous; ½ English cucumber, cut into ¾-inch pieces; 1 cup pitted Castelvetrano olives, smashed and chopped coarse; 3 minced scallions; ½ cup chopped mint; and ⅓ cup roasted salted shelled pistachios, chopped coarse, if using.
- Heat remaining 3 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add 6 patties and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to paper towel–lined plate and repeat with remaining patties, lowering heat if oil begins smoking. Serve patties with sauce and couscous.
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