TURKEY MEATBALLS WITH COUSCOUS
1 onion finely chopped
2 tbsp olive oil
1 clove garlic, crushed
1 courgette grated
400 g turkey mince
2 tsp ground allspice
50 g feta cheese with garlic
25 g parsley chopped
250 g whole wheat couscous
200 g frozen peas
25 g mint
25 g coriander
Zest and juice of 1 lemon
Rocket leaves to serve
1
Preheat the oven to 180C/Gas4; fry the onion in ½ tablespoon oil for about 8 minutes; add the garlic and cook for a further 2 minutes; cool; meanwhile squeeze any excess liquid from the courgette
2
Mix together the onion and garlic, courgette, turkey, allspice, feta and some parsley; season, roll into 12 balls and bake for 20 minutes
3
Put the couscous and peas in a bowl, pour on 250ml boiling water, cover with clingfilm and leave to rest for 5 minutes; then fluff up with a fork
4
Process the remaining parsley and oil with the other herbs; season; toss with the couscous and remaining ingredients and serve with the meatballs
