Turkey Meatballs and Couscous (HC)

Ingredients

• 2 tsp olive oil

• ¼ onion, chopped

• ¼ tsp chilli flakes 

• 1 garlic clove, minced

• 125g (4 ½oz) turkey thigh, minced

• 1 tsp dried mint

• ½ lemon, zested and juiced

• 1 tsp couscous

• 50g (3 tbsp)(1¾ oz) Greek yoghurt (2.25 Aus tbsp -45ml)

• Salt and black pepper to taste

For the Salad:

• 50g (⅓ cup)(1¾ oz) frozen peas

• 50g (¼ cup)(1¾ oz) couscous

• 75ml (⅓ cup)(3 fl oz) vegetable stock (or enough to cover dried couscous) 

• 2 radishes, finely sliced

Instructions:

1. Heat 1 tsp olive oil in a frying pan over medium heat, and sauté onion for 5 minutes. Add in the chilli flakes and half the garlic, then continue cooking for another 1 minute. Transfer to a bowl, and leave to cool for 5 minutes.

2. Next, add the turkey mince, half the mint, half the lemon zest and 1 tsp of dry couscous into the bowl. Season with salt and black pepper, mix well and shape into 4 meatballs. Pop them in the fridge for 15 minutes.

3. Boil or steam the peas for 2 minutes and set aside.

4. Make the sauce by mixing the yoghurt, remaining garlic, mint and half the lemon juice. Season with salt and black pepper then set aside.

5. In the meantime, put the couscous in a bowl with the remaining lemon zest. Pour over the hot stock, cover and set aside for 15 minutes. Heat the remaining 1 tsp of oil in a frying pan over medium heat. Fry the meatballs for 10 mins, turning regularly until browned. Cover with a lid and cook for 5 more minutes on low heat, until thoroughly cooked.

6. Fluff up the couscous with a fork, and mix in the remaining lemon juice, peas, and sliced radishes — season to taste.

7. Serve with the couscous salad and yoghurt.

Dinner

Serves: 1

High Carb