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Moroccan-style turkey meatballs with cauliflower couscous
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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.
Typical values per serving:
2 of your 5 a day; high in protein.
This recipe was first published in April 2019.