Ingredients
Scale
For the Meatballs:
- 1 pound ground turkey (preferably 93% lean)
- 1/3 cup golden raisins, roughly chopped
- 1/4 cup panko breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil (for cooking)
For the Couscous:
- 1 1/2 cups couscous
- 1 3/4 cups chicken or vegetable broth
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley, chopped
For the Lemony Yogurt Sauce:
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Zest of 1 lemon
For Garnish:
- Fresh cilantro or parsley
- Lemon wedges
- Extra golden raisins (optional)
Instructions
- Start by preheating your oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the ground turkey, chopped raisins, panko, egg, garlic, cumin, coriander, cinnamon, paprika, salt, pepper, and cilantro. Mix gently with your hands until just combined—don’t overwork the meat or the meatballs will be tough.
- Form the mixture into meatballs about 1 1/2 inches in diameter (roughly the size of a golf ball). You should get around 20-24 meatballs.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Working in batches if needed, sear the meatballs for 2-3 minutes per side until golden brown. They don’t need to be cooked through yet.
- Transfer the skillet to the oven (or move the meatballs to your prepared baking sheet if your skillet isn’t oven-safe). Bake for 12-15 minutes until the meatballs reach an internal temperature of 165°F.
- While the meatballs are in the oven, bring the broth, butter, and salt to a boil in a medium saucepan. Remove from heat and stir in the couscous.
- Cover the pot and let it sit for 5 minutes. Fluff with a fork and stir in the chopped parsley.
- In a small bowl, whisk together the yogurt, lemon juice, olive oil, garlic, salt, and lemon zest. Taste and adjust seasoning as needed.
- If the sauce is too thick, thin it with a tablespoon or two of water until it’s drizzle-able.
- Divide the couscous among four bowls. Top with the meatballs and drizzle generously with the yogurt sauce.
- Garnish with fresh herbs, lemon wedges, and extra raisins if you like. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
