Moroccan turkey meatballs with citrus couscous

10-30 minutes 30-60 minutes 4 servings 400 kcal or less bbc good food magazine july chicken stock chilli powder cinnamon coriander cous cous couscous diner dinner five a day lemon mains meatballs moroccan morrocan olive oil onion onions orange oranges quick summer super supper turkey turkey mince vitamin c zesty

N/A

Source

Ingredients

500g pack turkey mince

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 couscous

250ml hot chicken stock

2 tsp olive oil

small bunch coriander , roughly chopped

Method

In a big bowl, mix the mince, spices, onion and orange zest together really well with your hands. Roll the mixture into about 20 walnut-sized meatballs.

Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.

Heat the olive oil in a frying pan. add the meatballs and fry, turning often, for about 12 mins until browned all over and cooked through.

Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.