• Meatballs
• 1 t coriander
• 1 t cumin
• ½ t curry powder
• ½ t dried thyme
• ¼ t turmeric
• ¼ t chili powder
• ⅛ t ground cinnamon
• ⅛ t nutmeg
• salt & pepper
• 2 T tomato paste
• 1 ½ lbs ground beef
• Soup
• 8 oz Israeli couscous
• 2 t + 3 T olive oil
• 3 shallots, minced
• 8 cloves garlic, minced
• 4 c chicken broth
• 3 ¾ c water
• chopped parsley

Preheat oven to 375. Line baking sheet with parchment paper.

In bowl, mix spices and seasoning. Add tomato paste and ground beef. Mix with hands. Scoop 1 teaspoon balls onto baking sheet.

Bake in oven for 10-12 minutes or until done.

Heat 2 t oil in small sauce pan and toast couscous for 1-2 minutes. Add pinch of salt and 1 ¾ c water and bring to boil. Reduce to low heat, cover and cook for 8-10 minutes or until water is absorbed.

In dutch oven, heat 3 T oil and sauté shallots and garlic. Add chicken broth and water and bring to boil. Reduce heat to low and add meatballs and couscous and simmer for 10 minutes.

Garnish with parsley and serve.

Preparation time: 15 minutes
Cooking time: 45 minutes

Little Spice Jar