Paleo Tunisian Lamb Meatballs with Cauliflower Couscous

Spiced lamb meatballs served over cauliflower couscous, seasoned with Tunisian flavors. A satisfying and grain-free paleo snack.

40m4 servings

DAIRY-free

320 cal|25g protein|15g carbs|20g fat|5g fiber

Ingredients

about 450 g Ground Lamb
1 medium head Cauliflower
0.25 medium Onion
2 cloves Garlic
0.5 tsp Cumin
0.5 tsp Coriander
0.25 tsp Turmeric
0.25 cup Fresh Mint
2 tbsp Olive Oil
0.25 tsp Salt
0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to about 205°C (200°C).
2In a bowl, combine ground lamb, chopped onion, minced garlic, cumin, coriander, turmeric, chopped mint, salt, and pepper.
3Mix well and form the mixture into small meatballs.
4Place the meatballs on a baking sheet and bake for 15-20 minutes, or until cooked through.
5While the meatballs are baking, pulse the cauliflower in a food processor until it resembles couscous.
6Heat olive oil in a pan over medium heat. Add the cauliflower couscous and cook for 5-7 minutes, or until tender.
7Season the cauliflower couscous with salt and pepper.
8Serve the lamb meatballs over the cauliflower couscous.

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