2 tsp olive oil
2 small courgettes, trimmed and coarsely grated
1½ tsp rose harissa
2 x 400g cans chopped tomatoes with herbs
300g pack turkey breast mince
2 cloves garlic, minced
1 Essential Free Range White Egg
2 tsp Cooks’ Ingredients Shawarma Spice
1 lemon, zest
½ x 20g pack dill, chopped
1. Heat the oil in a frying pan with a lid, add the grated courgettes and a little salt. Cook for 5 minutes on a medium-high heat, stirring often, until starting to colour and moisture has evaporated. Tip into a large bowl and set aside to cool. Add the harissa and tomatoes to the frying pan and bring to a simmer.
2. Add the mince, garlic, egg, shawarma spice and lemon zest to the courgette and season. Mix well, almost beating it, until well combined. Form little rounds of mixture (until you have about 20) dropping them into the simmering sauce as you go. Cover with the lid and cook for about 10-15 minutes, until cooked through, the juices run clear and no pink meat remains.
3. Meanwhile, tip the couscous into a heatproof bowl and pour over 200ml boiling water. Cover with a plate and set aside for 5 minutes. Fluff the couscous with a fork and cover again for another minute. Spoon the couscous onto plates, top with a portion of meatballs and sprinkle over washed, chopped dill.
Cook’s tipThis would also work with parsley, basil or mint – you could even try a mixture of herbs. If fresh herbs are hard to come by, we stock frozen varieties in the freezer aisle. Grated carrot would make a good swap for courgette, if needed, or use finely chopped onion.