Savor these light and zesty turkey meatballs served over a bed of fluffy whole wheat couscous and colorful roasted vegetables. A quick, nutritious, and flavorful dish perfect for a healthy weeknight dinner.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 250g lean ground turkey
- 100g whole wheat couscous
- 1 large courgette (zucchini)
- 1 red bell pepper
- 150g cherry tomatoes
- 2 cloves garlic
- 1/2 small red onion
- 15g fresh parsley
- 10g fresh dill
- 1 lemon
- 1 tablespoon (15ml) olive oil
- Salt and black pepper to taste
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Anleitung
- 1.Preheat your oven to 210°C. Chop the courgette and red bell pepper into bite-sized pieces. Toss with half the olive oil, salt, and pepper on a baking sheet and roast for 15-20 minutes until tender-crisp.
- 2.Meanwhile, finely chop the red onion, 1 clove of garlic, parsley, and dill. In a bowl, combine the ground turkey, chopped herbs, onion, garlic, the zest of half the lemon, and a pinch of salt and pepper. Mix well and form into 8-10 small meatballs.
- 3.Heat the remaining olive oil in a non-stick skillet over medium-high heat. Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and cooked through.
- 4.Prepare the couscous by placing it in a heatproof bowl. Pour 150ml of boiling water over it, cover, and let it stand for 5-7 minutes until the liquid is absorbed.
- 5.Fluff the couscous with a fork. Gently stir in the juice from the entire lemon, the roasted vegetables, and the halved cherry tomatoes. Season with a little extra salt and pepper if needed.
- 6.Serve the herbed vegetable couscous in bowls and top with the hot lemony turkey meatballs.
Nährwertinformationen
Warum dieses Rezept
This recipe is a perfectly balanced, low-calorie meal. Lean turkey provides high-quality protein for muscle support, while whole wheat couscous and vibrant vegetables offer sustained energy and essential fiber, vitamins, and minerals for overall wellness.
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