Moroccan turkey meatballs with citrus couscous
Lighter than pasta and packed with protein - these meatballs make for a satisfying and superhealthy supper
- Serves: 4 persons
- 500g pack turkey mince
- 2tsp each chilli powder , ground cumin and ground coriander
- 1tsp cinnamon
- 1onion , coarsely grated
- zest 1 orange , then peeled and orange segments chopped
- 250g couscous
- 250ml hot chicken stock
- 2tsp olive oil
- small bunch coriander , roughly chopped
Step 1In 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 2Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.
Step 3Heat 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 4Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.