Zesty Turkey Meatballs With Couscous Salad
Prep Time:
20
Cook Time:
30
Serves:
4
Link:
Ingredients
For the meatballs:
2 tbsp. coconut oil
1 onion, chopped
1⁄4 tsp. chili flakes
2 garlic cloves, chopped
1 lb. (500g) turkey thigh mince
2 handfuls mint leaves, finely chopped
1 lemon, zested and juiced
7 oz. (200g) 0% fat Greek yogurt
1 garlic clove, minced
For the salad:
7 oz. (200g) couscous, plus 1 tbsp.
1 cup (250ml) vegetable stock cube
7 oz. (200g) frozen peas
8 radishes, finely sliced
Instructions
1. Heat 1 tbsp. of oil in a frying pan over medium heat, and sauté
onion for 5 minutes. Add in the chilies and garlic, then continue for
another 1 minute. Transfer to a bowl, and leave to cool for 5
minutes.
2. Next, add the turkey mince, half the mint, half the lemon zest and 1
tbsp. of dry couscous into the bowl. Season with salt and pepper,
mix well and shape into 16 meatballs. Pop them in the freezer for
15 minutes.
3. In the meantime, put the couscous in a bowl with the remaining
lemon zest. Pour over the hot stock, cover and set aside for 15
minutes.
4. Blanche the peas in a pot for 2 minutes. Drain and set aside.
5. Make the sauce by mixing the yogurt, minced garlic, the remaining
mint and half the lemon juice. Season with salt and pepper then
set aside.
6. Fluff up the couscous with a fork, and mix in the remaining lemon
juice, peas, and sliced radishes. Season to taste.
7. Heat the remaining 1 tbsp. of oil in a frying pan over medium heat.
Fry the meatballs for 10 minutes, turning regularly until browned.
Cover with a lid and cook for 5 more minutes on low heat, until
thoroughly cooked.
8. Serve with the couscous salad and yogurt.