Moroccan-Spiced Lamb Meatballs with Fluffy Couscous

In a medium bowl, combine the ground lamb with cumin, coriander, smoked paprika, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and form into 12-15 small meatballs.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides for 5-7 minutes. Remove meatballs from the skillet and set aside.

Pour the can of diced tomatoes and 1/2 cup chicken broth into the same skillet. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.

Return the browned meatballs to the skillet, reduce heat to low, cover, and simmer for 15 minutes, or until the meatballs are cooked through.

While the meatballs simmer, prepare the couscous according to package directions. Typically, this involves combining 1/2 cup couscous with 1/2 cup boiling water or broth, covering, and letting it sit for 5 minutes until fluffy.

Stir in the chopped fresh parsley into the meatballs and sauce. Serve the meatballs and sauce immediately over the prepared couscous.