Turkey meatballs with green couscous
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Medium
Here's a recipe I absolutely love making on busy weeknights because it comes together in just forty minutes. Turkey meatballs with green couscous is one of those dishes that feels fancy enough for guests but honestly couldn't be simpler. The ground turkey keeps things light and lean, so you get all that protein without feeling heavy afterward. I combine it with crumbly feta and warm spices like allspice, then serve everything over fluffy couscous studded with peas, fresh herbs, and peppery rocket. The whole thing is nutritious, budget friendly, and requires barely any skill. Your kitchen will smell incredible, and you'll have a complete meal on the table before you know it.
Ella x
Ingredients
- 1onion(finely diced)
- 2 tbspolive oil
- 1garlic clove(crushed)
- 1courgette(grated)
- 400 gramsbritish turkey breast and thigh mincebritish turkey breast and thigh mince
- 2 tspground allspice
- 50 gramsfeta cheese(crumbled)
- 25 gramsflat leaf parsley(chopped)
- 250 gramswholewheat couscous
- 200 gramsfrozen peas
- 25 gramsmint
- 28 gramscoriander
- 1lemon(zest and juice)
- 100 gramsrocket leaves
Detail level
Instructions
- 1
Preheat the oven to 180˚C, gas mark 4. Fry the onion in ½ tbsp oil over a medium heat for 8 minutes. Add the garlic and cook for 2 minutes; cool. Meanwhile, squeeze any excess liquid from the courgette.
- 2
Mix together the onion and garlic, courgette, turkey, allspice, feta and a handful of parsley. Season, roll into 12 balls and bake for 20 minutes.
- 3
Put the couscous and peas in a bowl, pour on 250ml boiling water; cover with cling film. Sit for 5 minutes, then fork through.
- 4
Blitz the remaining parsley and oil with the other herbs; season. Toss with the couscous and remaining ingredients, then serve with the meatballs.
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