Turkey meatballs with couscous

30 min · 4 servings · 520 kcal

Nora Beckett · @norapreps

Grated onion, not chopped, and a spoon of yogurt in the mix. Lean turkey dries out in the oven otherwise and no sauce rescues it.

Ingredients

• turkey mince500 g
• couscous140 g
• canned tomatoes400 g
• chickpeas200 g
• onion100 g
• greek yogurt60 g
• breadcrumbs3 tbsp
• olive oil1.5 tbsp
• garlic3 pc
• cumin1 to taste
• parsley1 to taste
• salt1 to taste

Instructions

1. Mix the turkey with the grated onion, yogurt, breadcrumbs, garlic, cumin and salt. Handle it as little as possible.
2. Roll sixteen balls and brown them in the oil, then set aside.
3. Add the tomatoes and chickpeas to the same pan, simmer 10 minutes, return the meatballs for 8 more.
4. Soak the couscous in boiling water to cover, 5 minutes, and fork it apart.
5. Serve the meatballs over the couscous with plenty of parsley. Keeps three days.

Per serving