Moroccan-style turkey meatballs with cauliflower couscous - new recipe

Moroccan-style turkey meatballs with cauliflower couscous

Tender turkey meatballs with Moroccan spices and a flavoursome cauliflower couscous.

2 out of 5 stars(1) Rate this recipe
High protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

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  • 1 courgette (about 250g), coarsely grated
  • 1 x 500g pack turkey thigh mince
  • 2 tsp Cooks' Ingredients Ras El Hanout
  • 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


  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.


Typical values per serving when made using specific products in recipe


2,297kJ/ 548kcals



Saturated Fat












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2 out of 5 stars1 rating