Nutrition per serving may change if servings are adjusted.
6 dried apricots
1/3 cup orange juice
2 tablespoons chopped fresh mint
2 tablespoons water
1 teaspoon red-wine vinegar
1/3 cup whole-wheat couscous
1/3 cup boiling water
4 ounces ground lamb
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground allspice
1 teaspoon extra-virgin olive oil
2 whole-wheat pitas, sliced open on top and toasted
To prepare apricot sauce: Combine apricots and orange juice in a small microwave-safe bowl and microwave on High until bubbling, about 1 minute. Set aside to soften for 10 minutes. Transfer the apricot mixture to a food processor or blender. Add mint, water and vinegar; puree until smooth.
To prepare lamb kafta: Place couscous in a medium bowl. Pour boiling water over it and let stand until the water is absorbed, about 5 minutes. Add lamb, parsley, garlic, salt and allspice to the couscous and knead until the mixture is sticky and holds together. Form into 6 balls of equal size.
Heat oil in a medium nonstick skillet. Add the meatballs and cook, turning often to prevent scorching, until browned on all sides, about 6 minutes. Pour 1/2 cup water into the skillet, cover and cook until the meatballs are cooked through, about 4 minutes. Using a slotted spoon, transfer the meatballs to a plate. Serve the meatballs inside pitas topped with the apricot sauce.
Make Ahead Tip: The sauce can be made up to 1 day in advance.