Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 medium carrot
  • ½ small bunch cilantro
  • ½ small pkg fresh mint
  • 1 stick celery
  • 2 tomatoes
  • ½ lemon

• STEP 2

  Peel, trim, and coarsely grate carrot; place in a small saucepan.

• STEP 3

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

  • 8 fl oz (1 cup) chicken or vegetable broth

• STEP 4

  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.

  • ½ cup whole wheat couscous

• STEP 5

  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 medium bowl and set remainder aside for serving.

• STEP 6

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

  • 2 cloves garlic
  • ¾ lb ground turkey
  • 1 tsp cumin, ground
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 7

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

• STEP 8

  Preheat a skillet over medium-high heat.

• STEP 9

  Once the skillet is hot, add oil and swirl to coat the bottom. 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 skillet for later use.)

  • 2 tsp extra virgin olive oil

• STEP 10

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

  • ½ medium yellow onion

• STEP 11

  Return the skillet 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 3 minutes.

  • 2 tsp extra virgin olive oil

• STEP 12

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

  • 1 (8 oz) can tomato sauce
  • ½ cup water
  • ½ tsp cumin, ground
  • ¼ tsp salt
  • ⅛ tsp cayenne pepper

• STEP 13

  Once the stew is boiling, reduce heat to medium, then return meatballs (and any accumulated juices) to the skillet; continue to cook, stirring occasionally, until meatballs are cooked through, 5-6 minutes more.

• STEP 14

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

• STEP 15

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