Description
A Greek twist on an Italian favourite
Ingredients
Scale
2 tbsp. coconut oil
1 onion, chopped
¼ tsp. chilli flakes
2 garlic cloves, chopped
500g turkey thigh mince
2 handfuls mint leaves, finely chopped
1 lemon, zested and juiced
200g 0% fat Greek yogurt
1 garlic clove, minced
For the salad:
200g couscous
250ml vegetable stock cube
200g frozen peas
8 radishes, finely sliced
Instructions
- Heat 1 tbsp. of oil in a frying pan over medium heat, and sauté onion for 5 minutes.
- Add in the chilies and garlic, then continue for another 1 minute. Transfer to a bowl, and leave to cool for 5 minutes.
- Next, add the turkey mince, half the mint, half the lemon zest and 1 tbsp. of dry couscous into the bowl.
- Season with salt and pepper, mix well and shape into 16 meatballs. Pop them in the freezer for 15 minutes.
- 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.
- Blanche the peas in a pot for 2 minutes. Drain and set aside.
- Make the sauce by mixing the yogurt, minced garlic, the remaining mint and half the lemon juice. Season with salt and pepper then set aside.
- Fluff up the couscous with a fork, and mix in the remaining lemon juice, peas, and sliced radishes. Season to taste.
- Heat the remaining 1 tbsp. of oil in a frying pan over medium heat. Fry the meatballs for 10 minutes, turning regularly until browned. Cover with a lid and cook for 5 more minutes on low heat, until thoroughly cooked.
- Serve with the couscous salad and yogurt.
- Prep Time: 20
- Cook Time: 30
Nutrition
- Calories: 429