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Turkey meatballs with citrus couscous

Moroccan turkey meatballs with citrus couscous

Turkey meatballs with citrus couscous

Name: Turkey meatballs with citrus couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 500g pack turkey mince; 2 tsp each chilli powder ground cumin and ground coriander; 1 tsp cinnamon; 1 onion coarsely grated; zest 1 orange then peeled and orange segments chopped; 250g couscous; 250ml hot chicken stock; 2 tsp olive oil; small bunch coriander roughly chopped

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.7 out of 5.83 ratingsRate

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Light and packed with protein, these meatballs make for a satisfying and super-healthy supper

Freezable (Freeze meatballs only)

Egg-free

Healthy

Nut-free

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Peach & almond slices

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Ingredients

Nutrition

Units:

MetricUS

500g pack turkey mince
2 tsp each chilli powder

ground cumin and ground coriander
1 tsp cinnamon
1 onion

coarsely grated
zest 1 orange

then peeled and orange segments chopped
250g couscous
250ml hot chicken stock
2 tsp olive oil
small bunch coriander

roughly chopped

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Nutrition: per serving

kcal433

low
fat5g

low
saturates1g
carbs53g
sugars6g

low
fibre6g
protein42g

high
salt0.68g

low

Method

step 1

In a big bowl, mix the mince, spices, onion and orange zest together really well with your hands. Roll the mixture into about 20 walnut-sized meatballs.
step 2

Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.
step 3

Heat the olive oil in a frying pan. add the meatballs and fry, turning often, for about 12 mins until browned all over and cooked through.
step 4

Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.

RECIPE TIPS

MAKE IT DIFFERENT

Moroccan turkey jackets for 4. Fry the turkey mince, spices and orange zest in the oil until browned, then stir in the coriander. Spoon on top of 4 baked sweet potatoes and top with a good dollop of yogurt.

Recipe from Good Food magazine, July 2011

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A star rating of 3.7 out of 5.83 ratings

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