Name: Moroccan-Style Turkey Meatball Stew with Carrot Couscous & Herbs
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 sticks celery; 710 ml chicken or vegetable broth; 1 small bunch cilantro; 1 small pkg fresh mint; 6 cloves garlic; 1.02 kg ground turkey; 1 ½ lemons; 6 tomatoes; 3 (213 ml) cans tomato sauce; 1 ½ cups whole wheat couscous; 1 ½ medium yellow onions; black pepper; cayenne pepper; cumin, ground; extra virgin olive oil; salt

Moroccan-Style Turkey Meatball Stew with Carrot Couscous & HerbsMoroccan-Style Turkey Meatball Stew with Carrot Couscous & Herbs — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 medium carrots

3 sticks celery

710 ml chicken or vegetable broth

1 small bunch cilantro

1 small pkg fresh mint

6 cloves garlic

1.02 kg ground turkey

1 ½ lemons

6 tomatoes

3 (213 ml) cans tomato sauce

1 ½ cups whole wheat couscous

1 ½ medium yellow onions

black pepper

cayenne pepper

cumin, ground

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Peel, trim, and coarsely grate carrots; place in a medium saucepan.

Add broth to the pan with the carrot, cover, and bring to a boil over high heat.

Once boiling, remove pan from the heat, add couscous, and stir to combine. Cover and let stand for 10 minutes; fluff with a fork right before serving.

Meanwhile, shave cilantro leaves off the stems; pick mint leaves off the stems. Discard stems and mince the leaves. Place half of the herbs in a large bowl and set remainder aside for serving.

Peel and mince garlic; add to the bowl with the herbs along with turkey and spices. Using your hands, mix well to combine.

Using a tablespoon measure, form the turkey mixture into rounded meatballs and place on a plate.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add meatballs and cook, turning often, until just browned on all sides, 4-5 minutes (the meatballs will not be cooked all the way through). Once done, transfer to a clean plate. (Reserve pot for later use.)

Meanwhile, peel, halve, and small dice onions; trim and small dice celery.

Return the pot to medium heat, add more oil, and swirl to coat the bottom. Add onion and celery; cook, stirring occasionally, until veggies start to soften, about 4 minutes.

While the veggies are cooking, medium dice tomatoes; add to the pot along with the tomato sauce, water, and spices. Stir to combine and bring the stew to a boil over high heat.

Once the stew is boiling, reduce heat to medium, then return meatballs (and any accumulated juices) to the pot; continue to cook, stirring occasionally, until meatballs are cooked through, 6-7 minutes more.

When the meatballs are done, juice lemons into the pot, stir to combine, and remove from heat.

To serve, divide couscous and meatball stew between plates or bowls; sprinkle with reserved herbs and enjoy!

Open this recipe in Flambette