What you'll need:
For the meatballs:
2 tbsp. coconut oil
1 onion, chopped
¼ tsp. chili 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, plus 1 tbsp.
250ml vegetable stock cube
200g frozen peas
8 radishes, finely sliced
Prep time: 20 mins
Cook time: 30 mins
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.
Macros per serving: