A dish that is super-healthy and easy to cook makes this a great weeknight dinner and lunch (if you make too much the night before). It’s a tiny bit dry on it’s own even with the juicy orange in the couscous so we recommend you serve some Tzatziki on the side – even though that’s Greek. The Moroccans will forgive us.
Serves 4
- 500g turkey mince (they have it in Tesco)
- 2 tsp each chilli powder, ground cumin and ground coriander
- 1 tsp cinnamon
- 1 onion, coarsely grated
- zest 1 orange, then peeled and orange segments chopped
- 250g coucous
- 250ml hot chicken stock
- 2 tsp olive oil
- small bunch coriander, roughly chopped
- Mix the mince, spices, onion and orange zest together in a big bowl with your hands. Roll the mixture into about 20 walnut-sized meatballs.
- Put the couscous in a bowl, pour in the hot stock, cover with cling film and leave to stand for 10 minutes.
- Heat the olive oil in a frying pan. Add the meatballs and fry for about 12 minutes until nice and brown all over and cooked through.
- Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Serve with the meatballs and some tzatziki.
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Yum, that coucous sounds mouthwatering with the orange segments – must give it a try.
Hi Sheila. The couscous made the recipe to be honest – we’re planning on doing it with some barbecued meat soon. Just in the middle of making crostini with pea puree and radishes because we saw something similar on your blog recently. Jono and Julie.