Lamb Kofta with Protein Couscous and Apricot Glaze

Mix ground lamb, chopped mint and spices. Form into balls and let rest until everything else is cooked. You can be extra and pressed meatballs together if you want easier portioning.

Prepare couscous as packaging directs, I like to add chicken broth and two or so serving of bone broth protein.

Bake carrots with oil and salt until crispy. (Plan ahead and let your carrots dry a bit before baking and it will turn out better than mine did.) Then add 1part apricot jam to 1 part water for glaze and bake for another two minutes to caramelize.

Cook meatballs in pan, until golden brown. Then set aside in pan to cool, mix up more glaze and coat them.