Turkey meatballs with green couscous

These are made with low-fat turkey mince and courgette, plus feta for a boost of flavour. 


Source of iron


  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes

Serves: 4


1 onion, finely diced

2 tbsp olive oil

1 garlic clove, crushed

1 courgette, grated

400g essential Waitrose British turkey breast and thigh mince

2 tsp ground allspice

50g essential Waitrose feta cheese, crumbled

25g pack flat leaf parsley, chopped

250g wholewheat couscous

200g frozen peas

½ x 25g pack mint

½ x 28g pack coriander

1 lemon, zest and juice

100g rocket leaves 


1. Preheat the oven to 180˚C, gas mark 4. Fry the onion in ½ tbsp oil over a medium heat for 8 minutes. Add the garlic and cook for 2 minutes; cool. Meanwhile, squeeze any excess liquid from the courgette.

2. Mix together the onion and garlic, courgette, turkey, allspice, feta and a handful of parsley. Season, roll into 12 balls and bake for 20 minutes.

3. Put the couscous and peas in a bowl, pour on 250ml boiling water; cover with cling film. Sit for 5 minutes, then fork through.

4. Blitz the remaining parsley and oil with the other herbs; season. Toss with the couscous and remaining ingredients, then serve with the meatballs.