Lamb Meatballs with Couscous and Feta

I've got so much hamburger in my deep freeze and it is so hard to get rid of when you don't like hamburger!  I was a little nervous to try this recipe because of the substitution and because it was very different than anything I had made before.  However, it received RAVE reviews from others.  While I liked it, it isn't something I'll be making really often because, well, I don't like eating hamburger very much. Find recipe here.

Ingredients

• 1 pound ground lamb or beef
• 1/4 cup dried apricots, finely chopped
• 1/2 teaspoon ground coriander
• 1 small red onion, half finely chopped and half thinly sliced
• kosher salt and black pepper
• 1 cup couscous
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 plum tomatoes, sliced
• 1/2 English cucumber, halved and thinly sliced
• 4 ounces Feta, crumbled

Directions

1. Heat broiler. In a medium bowl, combine the meat, apricots, coriander, chopped onion, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Form the meat into 1 ½-inch balls (about 20) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes.
3. Meanwhile, place the couscous in a bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
4. In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.
5. Serve the couscous with the meatballs, tomatoes, cucumber, Feta, and sliced onion. Drizzle with the dressing.