Save on your shopping with our best offers | Shop offers now
Moroccan-style turkey meatballs with cauliflower couscous
Tender turkey meatballs with Moroccan spices and a flavoursome cauliflower couscous.
High protein2 of your 5 a day
Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins
Ingredients
1 courgette (about 250g), coarsely grated
1 x 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
1 x 400g can chopped Italian tomatoes with olive oil and garlic
2 x 300g packs cauliflower and kale couscous
½ x 28g pack coriander
Method
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.
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.
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.
