Middle Eastern Turkey Meatballs With Couscous |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe was my introduction to couscous, and I've never looked back. The first time I made it, I did accidentially use israeli couscous (don't try it!). The cinnamon is very subtle, and the meatballs are very complex in flavor. This is very healthy, and tastes sooo good! Ingredients:
cooking spray |
1 cup onion, chopped |
1 cup chicken broth |
2/3 cup whole wheat couscous |
1/2 teaspoon salt, divided |
1 cup baby spinach |
3/4 lb lean ground turkey |
1/4 cup egg substitute |
1 tablespoon steak sauce |
3/4 teaspoon cinnamon |
3/4 teaspoon ground cumin |
1/4 teaspoon black pepper |
1/2 cup water |
2 tablespoons tomato paste |
Directions:
1. Spray large skillet with cooking spray. Sauté 3/4 cup onion until tender.
2. Bring broth to a boil in small saucepan over high heat, stir in couscous and 1/4 tsp salt. Cover and remove from heat. Let stand 5 minutes. Stir in onion and spinach. Set aside.
3. Meanwhile, combine turkey, egg substitute, remaining 1/4 cup onion, steak sauce, cinnamon, cumin, remaining salt and black pepper in medium bowl. Mix well. Shape into 1 inch balls (makes approximately 24).
4. Spray skillet with cooking spray. Over medium high heat, add meatballs and cook until no longer pink, roughly 7 minutes.
5. Add water and tomato paste to skillet, whisk until blended. Bring to a boil and reduce heat to low. Add meatballs. Cook until meatballs are hot.
6. Serve meatballs and sauce over couscous mixture.
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