Turkey Meatball Couscous Bowl with Roasted Broccoli and Lemon Yogurt

Instructions

1. Heat the oven to 220°C (425°F). Line a large baking tray with parchment paper and brush it with the tablespoon of olive oil.
2. In a large bowl, mix the turkey, breadcrumbs, egg, garlic, grated onion, parsley, oregano, 1/2 teaspoon of salt and the pepper with your hands, just until combined. Roll into about 20 balls, roughly 40 g each, and set them on the tray.
3. Bake the meatballs for 10 minutes. Meanwhile, toss the broccoli with 1 tablespoon of olive oil and 1/4 teaspoon of salt. Add it to the tray around the meatballs.
4. Bake for another 12 to 15 minutes, until the meatballs are browned and reach 74°C (165°F) in the center and the broccoli has charred edges.
5. While the tray bakes, put the couscous in a bowl with 1/4 teaspoon of salt and 1 tablespoon of olive oil. Pour over the boiling water, cover with a plate and leave for 5 minutes, then fluff with a fork.
6. Stir together the yogurt, lemon zest, lemon juice, garlic and 1/4 teaspoon of salt. Divide the couscous among four bowls and top with meatballs, broccoli and cucumber, then spoon over the lemon yogurt.

Tips

• Oil your hands lightly before rolling so the mixture does not stick. Ground turkey is lean, so mix only until combined or the meatballs turn dense.
• Make a double batch and freeze the cooked meatballs for up to 3 months. Reheat them from frozen in a 180°C (350°F) oven for about 15 minutes.