Moroccan turkey meatballs with citrus couscous

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

Ingredients

• 500 g 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
• 250 g couscous
• 250 ml hot chicken stock
• 2 tsp olive oil
• small bunch coriander , roughly chopped

Steps

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