Greek Couscous and Meatballs

Greek Couscous and Meatballs
Prepping MeatBalls
Brown Meatballs on each side
Brown Lemon and Garlic
After Disregarding oil , add butter and chickpeas.
Add Couscous, and Chicken Stock Bouillon
Pour Water and seasoning.
Assemble Meatballs, Lemon and Garlic. Cover and Bake
Add feta and tomatoes, broil for Couple min.
This is the chicken stock you need to use.

Greek Couscous and Meatballs

By Lily’s Cooking & Home Published: June 20, 2019

  • Yield: 4-6 Servings
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 40 mins

This dish is full of flavor inspired by Greek and Mediterranean food.



  1. Mix All the Ground Meat , Seasoning, herbs, egg, onion puree and sour cream. Mix till the ingredients combined
  2. In a deep Oven proof skillet heat oil for frying. Use a small scoop to drop even size meatballs. Saute' till browned on each side. No need to worry if they are cooked through, they will finish cooking in the oven.
  3. Disregard any oil remaining in the skillet. Place your lemon half and trimmed whole garlic to brown on the hot skillet with the cut side down. This will only take a min, than remove from the skillet.
  4. To the skillet add butter to melt, add chickpeas. Also add all the couscous, stock pouch , cumin, coriander and black pepper. You do not need to add more salt because the chicken stock has salt in it. Pour two cups of water mix till all combined.
  5. Assemble meatballs all over Couscous. Place lemon and Garlic inside as well. Cover and bake at 350 degrees for 20 min .
  6. Once baked remove the foil, add some feta and chopped tomatoes, broil at 500 degrees for 2 min, Once finished before serving top with chopped parsley and squeeze out garlic and disregard the garlic skin. also squeeze lemon for more flavor .
  7. The Chicken Stock Pouch you need to buy is by Knorr sold at any store.

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