Moroccan turkey meatballs with citrus couscous

Lighter than pasta and packed with protein – these meatballs make for a satisfying and superhealthy supper

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 348
  • fat 6g
  • saturates 1g
  • carbs 41g
  • sugars 6g
  • fibre 1g
  • protein 36g
  • salt 0.45g


  • 500g pack turkey mince
  • 2 tsp each chilli powder, ground cumin and ground coriander
  • 1 tsp cinnamon
  • 1 onion, coarsely grated
  • zest 1 orange, then peeled and orange segments chopped
  • 250g couscous
  • 250ml hot chicken stock
  • 2 tsp olive oil
  • small bunch coriander, roughly chopped


Make it different
Moroccan turkey jackets for 4. Fry the turkey mince, spices and orange zest in the oil until browned, then stir in the coriander. Spoon on top of 4 baked sweet potatoes and top with a good dollop of yogurt.


  1. In a big bowl, mix the mince, spices, onion and orange zest together really well with your hands. Roll the mixture into about 20 walnut-sized meatballs.

  2. Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.

  3. Heat the olive oil in a frying pan. add the meatballs and fry, turning often, for about 12 mins until browned all over and cooked through.

  4. Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.

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