Moroccan Turkey Meatballs with Citrus Couscous

Lately I have been trying to incorporate more protein in our diet, I have been sharing our efforts under our Getting Fit feature. Protein plays an important role in our body by maintaining healthy muscles and bones, keeping our skin and hair looking healthy, and helping us feel full for longer.

Our body daily requirement of protein depends on our body weight and activity levels: around 1g of protein for every kg of body weight or 1.5g of protein for every kg for active lifestyles. Since protein is not stored in our body, it is important to consume it throughout the day. Protein-rich foods are meat, poultry, beans and peas, eggs, soya products, nuts and seeds.

I have recently taken the Upbeat Protein Challenge, which gave me suggestions of healthy protein based meals, such as this delicious Moroccan Turkey Meatballs with Citrus Couscous.

The meatballs are beautifully seasoned and full of flavour, while the couscous has a taste of summer. I’ve added some raisins to the recipe and it complemented the zesty orange flavours. The meatballs were served on a bed of spinach and cherry tomatoes.

Not only it is a delicious dish, it is also full of protein, with 36g of protein per portion, which is roughly half of a person’s recommended daily allowance. I will be making this dish again soon as it was so popular with the whole family.

Here is the recipe I used:

Moroccan Turkey Meatballs with Citrus Couscous

2015-03-03 16:35:18

Serves 4

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Ingredients

1. 500g turkey mince
2. 2 tbsp chilli powder
3. 2 tbsp ground cumin
4. 2 tbsp ground coriander
5. 1 tbsp cinnamon
6. 1 onion, coarsely grated
7. 1 orange
8. 250g couscous
9. 50g raisins
10. 250ml hot chicken stock
11. 2 tbsp olive oil
12. Small bunch coriander, roughly chopped

Instructions

1. Zest the orange, then peel and chop the orange segments.
2. In a big bowl, mix the mince, spices, raisins, onion and orange zest together really well with your hands. Roll the mixture into about 20 walnut-sized meatballs.
3. Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 minutes.
4. Heat the olive oil in a frying pan. Add the meatballs and fry, turning often, for about 12 minutes until browned all over and cooked through.
5. Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.

Lilinha Angel's World - UK Food & Lifestyle Blog https://lilinhaangel.com/