Description
A flavorful Moroccan-inspired dish featuring tender turkey meatballs seasoned with warming spices, served alongside vibrant citrus couscous infused with orange and fresh coriander. This healthy and aromatic meal combines the lean protein of turkey with aromatic spices and a refreshing citrus twist, perfect for a comforting weeknight dinner.
Ingredients
Scale
Turkey Meatballs
- 500g turkey mince
- 2 tsp chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp cinnamon
- 1 onion, coarsely grated
- Zest of 1 orange
- 2 tsp olive oil
Citrus Couscous
- 250g couscous
- 250ml hot chicken stock
- Zest and segments of 1 orange (zest used in meatballs, segments for couscous)
- Small bunch coriander, roughly chopped
- Salt and pepper, to taste
Instructions
- Prepare the meatball mixture: In a large bowl, combine the turkey mince with chilli powder, ground cumin, ground coriander, cinnamon, grated onion, and orange zest. Use your hands to mix thoroughly until all ingredients are well incorporated.
- Shape the meatballs: Roll the mixture into approximately 20 walnut-sized meatballs ensuring they are evenly sized for consistent cooking.
- Prepare the couscous: Place the couscous in a bowl. Pour over the hot chicken stock, cover with cling film, and let it stand undisturbed for 10 minutes to absorb the liquid fully.
- Cook the meatballs: Heat the olive oil in a frying pan over medium heat. Add the meatballs and cook for about 12 minutes, turning frequently to ensure they brown evenly on all sides and are cooked through.
- Fluff and finish the couscous: Once the couscous has absorbed the stock, fluff it gently with a fork to separate the grains. Stir in the chopped orange segments and roughly chopped coriander. Season with salt and pepper to taste.
- Serve: Plate the citrus couscous and top with the hot Moroccan turkey meatballs. Enjoy immediately for the best flavor and texture.
Notes
- For a twist, try making Moroccan turkey jackets by frying the meatballs with spices and orange zest, then serving them on baked sweet potatoes topped with yogurt.
- You can substitute chicken stock with vegetable stock for a lighter option.
- Adjust spice levels according to your preference by reducing or increasing chilli powder.
- Make sure the turkey meatballs are cooked through to an internal temperature of 74°C (165°F) for safety.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Frying
- Cuisine: Moroccan
Keywords: Moroccan turkey meatballs, citrus couscous, turkey recipes, spiced meatballs, healthy dinner, quick meals, orange zest, cumin, coriander
