One Pan Pearled Couscous with Balsamic Turkey Meatballs
Ingredients
For the turkey meatballs
- 2 lb. ground turkey
- 1 cup breadcrumbs
- 2 tbsp balsamic vinegar
- 2 tsp kosher salt
- 1 tsp black pepper
- Avocado oil for cooking
For the couscous
- 1 lb. pearled couscous you can also use acini di pepe
- Water according to package instructions
- Kosher salt to taste
To finish
- ¼ cup olive oil
- 2 – 3 tbsp red wine vinegar to taste
- 3 generous handfuls fresh basil chopped
- Black pepper to taste
- Freshly grated Parmesan cheese for serving
For serving
- Arugula salad olive oil, vinegar or lemon, salt, pepper
Directions
Make the meatballs
- Combine ground turkey, breadcrumbs, balsamic vinegar, salt, and pepper. Mix gently and form into small meatballs.
- Heat avocado oil in a large pan over medium heat. Brown meatballs on all sides until golden and mostly cooked through. Remove and set aside.
Cook the couscous
- In the same pan, add water and scrape up browned bits. Bring to a boil, season with salt, then add couscous.
- Simmer 8–10 minutes until tender. Drain excess water.
Bring it together
- Return couscous to pan if needed. While warm, add olive oil, red wine vinegar, basil, and black pepper. Toss well.
- Add meatballs back in, cover, and let steam together until fully cooked through and warmed.
Serve
- Top with Parmesan and serve with arugula salad.