Authentic Mediterranean Meatballs with Lemon-Couscous

INGREDIENTS

2‑1/2 cups water 1 can (14-1/2 ounces) fat-free reduced-sodium chicken broth 1‑1/2 cups uncooked couscous 3/4 cup golden raisins 1/4 cup chopped fresh parsley 3 tablespoons lemon juice, divided 3 teaspoons grated lemon peel, divided 2 teaspoons ground cinnamon, divided 1 teaspoon turmeric 1/2 teaspoon ground cumin 1 pound ground beef 1/2 cup crushed saltine crackers 1/4 cup evaporated skimmed milk 1/2 teaspoon dried oregano Lemon wedges and fresh oregano (optional)

PREPARATION:

1. Pour water and chicken broth into 2-quart saucepan. Bring to a boil over high heat. Remove from heat. Add couscous, raisins, parsley, 2 tablespoons lemon juice, 2 teaspoons lemon peel, 1-1/2 teaspoons cinnamon, turmeric and cumin. Cover; let stand 5 minutes.
2. Combine beef, crackers, milk, remaining 1 tablespoon lemon juice, 1 teaspoon lemon peel, 1/2 teaspoon cinnamon and dried oregano in large bowl. Mix until well blended. Shape into 24 balls. Place in large microwavable baking dish. Cover loosely with waxed paper. Microwave on HIGH 4 minutes or until meatballs are cooked through.
3. Stir couscous mixture; spoon onto serving platter. Arrange meatballs on couscous. Garnish with lemon wedges and fresh oregano.

This recipe appears in: European NUTRITIONAL INFORMATION: Sodium 180 mg Protein 23 g Fiber 8 g Carbohydrate 61 g Cholesterol 50 mg Saturated Fat 4 g Total Fat 11 g Calories from Fat 22 % Calories 434 DIETARY EXCHANGE: Fat 1 Meat 2 Fruit 1 Starch 3