For the Meatballs:
- 2 tbsp. coconut oil
- 1 onion, chopped
- ¼ tsp. chili flakes
- 2 garlic cloves, chopped
- 1 lb. (500g) pack turkey thigh, minced
- 2 handfuls mint leaves, finely chopped
- 1 lemon, zested and juiced
- 7 oz. (200g) 0% fat Greek yogurt
- 1 garlic clove, minced
For the Salad:
- 7 oz. (200g) couscous, plus and additional 1 tbsp
- 1 cup (250ml) vegetable stock, heated (hot enough to cook the couscous)
- 7 oz. (200g) frozen peas
- 8 radishes, finely sliced
Heat 1 tbsp of oil in a frying pan over medium heat, and sauté onion for 5 minutes. Add in the chili and garlic, then continue for another 1 minute. Transfer to a bowl, and leave to cool for 5 minutes.
Next, add the turkey mince, half the mint, half the lemon zest and 1 tbsp. of dry couscous into a bowl. Season with salt and pepper, mix well and shape into 16 meatballs. Pop them in the freezer for 15 minutes.
In the meantime, put the couscous in a bowl with the remaining lemon zest. Pour over the hot vegetable stock, cover and set aside for 15 minutes.
Blanche the peas in a pot for 2 minutes. Drain and set aside.
Make the sauce by mixing the yogurt, minced garlic, the remaining mint and half the lemon juice. Season with salt and pepper then set aside.
Fluff up the couscous with a fork, and mix in the remaining lemon juice, peas, and sliced radishes — season to taste.
Heat the remaining 1 tbsp. of oil in a frying pan over medium heat. Fry the meatballs for 10 mins, turning regularly until browned. Cover with a lid and cook for 5 more minutes on low heat, until thoroughly cooked.
Serve with couscous salad and yogurt.
(Serves 4) Nutrition per serving: 429 kcal / 8g Fat / 52g Carbs / 42g Protein