How To Make Moroccan Turkey Meatballs with Citrus Couscous
You don’t have to wait for Thanksgiving to get a taste of our delicious turkey recipes! In these mouth-watering turkey recipes, we cook turkey in plenty of tasty ways. We have turkey sandwiched between lovely bread, baked as pie filling, and cooked in a casserole. Whatever way it’s served, turkey meat is a versatile dish you just can’t get enough of.
Serves:
Ingredients
- 1 lb ground turkey
- 1/2 cup bread crumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1 cup couscous
- 1 1/2 cups chicken broth
- zest and juice of 1 lemon
- zest and juice of 1 orange
- 1/4 cup dried cranberries
- 1/4 cup toasted almonds, chopped
- additional chopped parsley for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, combine the ground turkey, bread crumbs, parsley, garlic, cumin, coriander, cinnamon, salt, and black pepper. Mix until well combined.
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Shape the mixture into meatballs, about 1 inch in diameter.
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Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes in total. Transfer the meatballs to a baking sheet lined with parchment paper.
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Bake the meatballs in the preheated oven for 15-20 minutes, or until cooked through.
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In the meantime, prepare the citrus couscous. In a medium saucepan, bring the chicken broth, lemon zest, orange zest, lemon juice, and orange juice to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
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Stir in the dried cranberries and toasted almonds into the couscous.
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Serve the meatballs over the citrus couscous. Garnish with additional chopped parsley.
Nutrition
- Calories : 370kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 74mg
- Sodium : 455mg
- Total Carbohydrates : 33g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 26g
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