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Moroccan turkey meatballs with citrus couscous

Moroccan turkey meatballs with citrus couscous

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Rating: 4 out of 5.72 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Lighter than pasta and packed with protein - these meatballs make for a satisfying and superhealthy supper

  • Freezable (Freeze meatballs only)
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal348
fat6g
saturates1g
carbs41g
sugars6g
fibre1g
protein36g
low insalt0.45g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2011

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Overall rating

Rating: 4 out of 5.72 ratings
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