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Turkey meatballs with green couscous
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These are made with low-fat turkey mince and courgette, plus feta for a boost of flavour.
Source of iron
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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in January 2015.