Turkey Meatballs with Moroccan Couscous
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 4 people
For the Cous Cous Salad
- 150 g Courgette diced
- 150 g aubergine diced
- 100 g red onion
- 210 g tinned chickpeas 130g drained
- Drizzle of oil
- Black pepper
- 170 g Giant CousCous I used Merchant Gourmets giant couscous
- 250 ml chicken stock
For the meatballs
- 500 g minced Turkey
- 1 medium egg whisked
- 40 g breadcrumbs
- 130 g pitted prunes roughly chopped
- 200 ml passata
- 200 ml chicken stock
- 4 tsp Ras el hanout paste available in most supermarkets
- 0.5 tsp ginger
- 0.5 tsp mixed spice
For the Couscous Salad
Place the diced courgette, aubergine, red onion and chickpeas into a large bowl. Add the oil and pepper then mix together well ensuring the vegetables are well coated with the oil. Next transfer the veggies onto a baking tray and spread out. Place the tray in the centre of the oven and bake for 20-25 minutes. Check half way and turn with a spatula.
Meanwhile place the couscous in a small saucepan add the stock, cover with a lid and then place on a medium heat. Bring to the boil and simmer for 8 minutes. Remove the pan off the heat and leave to stand with the lid on for at least 5 minutes. drain off any water still remaining and then fluff the couscous with a fork.
Once the veggies are cooked remove from the oven and mix in with the cooked couscous - set to one side ready to serve later on.
For the meatballs
In a large bowl mix together the turkey mince, egg, prunes and breadcrumbs. Place a large empty plate or tray at the side of the bowl.use your hands to form small meatballs from the turkey mixture. Place shaped meatballs onto the large plate. Once all the turkey has been made into meatballs place a large frying pan or griddle pan on a high heat and add a drizzle of olive oil. Gently transfer the meatballs to the heat pan and brown all over - use tongues to constantly turn the meatballs to give an even colouring all over. Remove from the heat.
Next add the stock, passata, ras el hanout paste, ginger and mixed spice to a small bowl or jug - mix together well and then pour over the meatballs (hold back some of the sauce and heat separately if you would like some for the couscous or some to use as dip). Place a lid over the meatball pan and simmer them in the sauce for a good 10 minutes. Ensure meatballs are cooked through (nice a firm) before serving.
Serve the meatballs alongside the couscous salad with chopped parsley and creme fraiche.
Serving: 1g | Calories: 495kcal | Carbohydrates: 59g | Protein: 43g | Fat: 7.1g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 2.4g | Fiber: 4.4g