Moroccan Meatballs and Couscous
Servings: 12
1 (16 ounce) package Casa Di Bertacchi Meatballs (1 ounce meatballs)
1 cup prepared hummus
3 juice from lemons, divided
3 tablespoons chopped cilantro, divided plus more for garnish
Kosher salt and freshly ground black pepper
2 cups prepared couscous
½ cucumber, diced
1 cup grape tomatoes, diced
1 scallion, chopped
Toasted pine nuts for garnish (optional)
  1. Cook meatballs according to package directions and set aside.
  2. In a large skillet, add hummus, 2 tablespoons lemon juice, 2 tablespoons cilantro and ¼ cup water to make a thin sauce. Heat over low until simmering. Salt and pepper to taste. Stir in meatballs and turn to coat. Simmer for 5 minutes.
  3. In a medium mixing bowl, stir together the couscous, cucumber, tomato, scallion, remaining lemon juice, olive oil and remaining cilantro. Salt and pepper to taste. Serve meatballs over couscous and garnish with pine nuts and cilantro.