Kibbeh Balls with Zaatar-Spiced Couscous

Instructions

1. 1

   Rinse the bulgur wheat under cold water and drain well. Place it in a bowl and cover with hot water. Let it soak for 20 minutes, then drain and squeeze out any excess water.

2. 2

   Finely chop the onion and parsley.

3. 3

   In a large bowl, combine the soaked bulgur, ground lamb, half of the chopped onion, half of the parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well until the mixture is cohesive and sticky.

4. 4

   With wet hands, shape the mixture into small balls (about the size of a walnut). Place them on a tray.

5. 5

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the kibbeh balls in batches and cook, turning occasionally, until browned and cooked through (about 8-10 minutes). Remove and set aside.

6. 6

   In a medium saucepan, bring 240ml of water to a boil. Stir in the couscous, remaining 1/2 teaspoon salt, 1/2 tablespoon olive oil, and zaatar. Remove from heat, cover, and let stand for 5 minutes.

7. 7

   Fluff the couscous with a fork and stir in the remaining chopped onion and parsley.

8. 8

   Serve the kibbeh balls hot over the zaatar-spiced couscous. Drizzle with the remaining olive oil if desired.