Couscous with Lamb
Soak the bread in lukewarm water, squeeze it well, then mix with the meat, egg, salt and pepper. Chop finely and mix in half of the cilantro. Peel the onion and garlic, very finely chop, cook with the chili powder in 1 tablespoon of oil. Then mix with the meat. With damp hands, form small balls and cook on all sides briefly in the remaining oil. Then cook until done at 80°C (175°F) in the oven.
Cook the instant couscous by pouring in 250 ml (approximately 1 cup) of hot water, then let stand for 5 minutes and loosen with a fork. Heat the butter in a pan, sauté the couscous briefly and season with salt and pepper. Place the meatballs on the couscous on a dish and sprinkle with cilantro. Garnish with the lime wedges.