zoom Moroccan-style turkey meatballs with cauliflower couscous

    Save to your scrapbook

    Moroccan-style turkey meatballs with cauliflower couscous

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Moroccan-style turkey meatballs with cauliflower couscous

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 4


    1 courgette (about 250g), coarsely grated
    500g pack turkey thigh mince
    2 tsp Cooks’ Ingredients Ras El Hanout
    1½ tbsp olive oil
    3 carrots, peeled and cut into spears
    1 tsp ground coriander
    1 onion, diced
    400g can tomatoes with olive oil and garlic
    2 x 300g packs cauliflower and kale couscous
    ½ x 28g pack coriander  


    1. Preheat the oven to 220°C, gas mark 7. Grate the courgette into a double sheet of kitchen paper and wring out the excess liquid. Tip into a bowl with the turkey mince, ras el hanout and some seasoning. Mix together with your hands, then shape into 16 meatballs. Heat 1 tbsp oil in a large non-stick frying pan and fry the meatballs for about 10-12 minutes, turning regularly, until golden all over.

    2. Meanwhile, toss the carrots with the remaining ½ tbsp oil and ground coriander. Spread on a parchment-lined roasting tray and roast for 20 minutes, turning halfway through.

    3. Lift the meatballs from the pan and set aside on a plate. Fry the onion in the residual oil in the pan for 5 minutes until soft, then add the tomatoes and 200ml water. Bring to a simmer, return the meatballs and cook for 10 minutes. Cook the cauliflower couscous according to the pack instructions, then serve with the meatballs, roasted carrots and a sprinkling of coriander.

    Your recipe note

    Edit your recipe note


    Average user rating

    2 stars