Ingredients

For the Herb Blend:

• 1 cup minced fresh parsley leaves and tender stems
• ¾ cup minced fresh cilantro leaves and tender stems
• 2 tablespoons minced fresh mint leaves

For the Meatballs:

• 1 pound lean ground lamb 
• ¼ cup plain dried bread crumbs 
• 1 teaspoon kosher salt
• ½ teaspoon garlic powder 
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• 2 small shallots, minced

For the Couscous:

• 2¼ cups water
• 1½ cups Israeli or pearled couscous (ptitim) 
• Kosher salt

For Cooking and Serving:

• 2 tablespoons olive oil 
• 3 tablespoons pomegranate molasses 
• Kosher salt and freshly ground black pepper 
• Pomegranate seeds (optional)

Directions

Make the herb blend: In a small bowl, toss together the parsley, cilantro, and mint to combine. Set aside 2 tablespoons of the herb blend for garnish.

Make the meatballs: In a medium bowl, combine the lamb, bread crumbs, salt, garlic powder, cinnamon, cumin, black pepper, shallots, and 3 tablespoons of the herb blend and use your hands to mix until just incorporated. Scoop into 3-tablespoon-sized balls, rolling with your hands to smooth, then place on a plate.

Cook the couscous: In a medium saucepan, bring the water to a boil. Add the couscous and 2 heavy pinches of salt, then reduce the heat to medium low. Cover, with the lid slightly ajar, and cook until the liquid is absorbed and the couscous is tender, 12 to 15 minutes. Remove from the heat and let steam, covered completely, for 5 minutes, then fluff with a fork.

While the couscous cooks, cook the meatballs: In a large cast-iron skillet, heat the olive oil over medium-high heat. Add the meatballs and cook, turning as needed with tongs, until golden brown, 6 to 8 minutes. Reduce the heat to medium and pour the pomegranate molasses over the meatballs. Cook, shaking the pan often, until the pomegranate molasses has caramelized, 2 to 3 minutes more. Remove from the heat and transfer to a plate.

Add the cooked couscous and the remaining herb blend to the skillet and stir to coat the couscous with the pan drippings and herbs. Taste and adjust the seasoning with salt and pepper, then return the meatballs to the skillet over the couscous. Garnish with the reserved 2 tablespoons of the herb blend and pomegranate seeds, if using, then serve.