Lemon Turkey Kofta & Couscous

• Ground turkey(600 g)
• Onion(1)
• Garlic(3 cloves)
• Flat Leaf Parsley(20 g)
• Fresh mint(10 g)
• Cumin(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1¼ tsp)
• Black pepper(½ tsp)
• Olive oil(3 tbsp)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Chicken Broth(300 ml)
• Spinach(120 g)
• Couscous(180 g)
• Lemon(1)
• Feta(80 g)

Method

1. 1

   Finely grate half of the {Onion}, mince the {Garlic}, and finely chop the {Fresh parsley} and {Fresh mint}. Cut the remaining half onion into thin slices. Zest and juice the {Lemon}.

   ~15 min

2. 2

   Mix the {Ground turkey} with the grated onion, half the {Garlic}, most of the {Fresh parsley}, half the {Fresh mint}, {Cumin}, {Oregano}, {Salt}, and {Black pepper}. Roll into small meatballs, about 16 in total.

3. 3

   Heat {Olive oil} in a large deep skillet over medium heat. Add the meatballs and cook until lightly golden on most sides, 6 minutes. Transfer to a plate.

   ~6 min

4. 4

   In the same skillet, cook the sliced onion with the remaining garlic for 3 minutes. Stir in {Tomato paste} for 1 minute, then add the {Canned tomatoes}, {Chicken Stock}, and half the lemon juice. Bring to a simmer.

   ~4 min

5. 5

   Return the meatballs to the skillet, cover loosely, and simmer for 10 minutes until cooked through and the sauce thickens slightly.

   ~10 min

6. 6

   Stir in the {Couscous} and {Spinach}. Add 120ml water, cover, and leave off the heat for 5 minutes so the couscous softens and the spinach wilts.

   ~5 min

7. 7

   Fluff everything together so the couscous and sauce become one cohesive base. Crumble over the {Feta} and finish with the remaining lemon juice, lemon zest, and the rest of the herbs before serving.

   ~4 min