Middle Eastern Turkey Meatballs with Couscous
Turkey, wheat couscous and spinach simmered on the stove and spiced with cinnamon and cumin for Moroccan meatballs.
20 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · 20 min total
- medium
- 1
Spray large skillet with cooking spray. Sauté 3/4 cup onion until tender. 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.
- 2
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).
- 3
Spray skillet with cooking spray. Over medium high heat, add meatballs and cook until no longer pink, roughly 7 minutes.
- 4
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.
- 5
Serve meatballs and sauce over couscous mixture.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
