Couscous with Broccoli and Turkey-Zucchini Meatballs

Couscous with Broccoli and Turkey-Zucchini Meatballs | real food. home made.


For the meatballs:

  • 1 lb ground turkey (from a local farm)
  • 1 small zucchini, grated
  • 1/2 an onion, diced
  • 4 garlic cloves, minced
  • 1 egg white (from a local farm)
  • 1 T Worcestershire sauce
  • 1/2 t italian seasoning (salt-free)
  • 1/2 t sea salt
  • 1/2 t black pepper
  • 1/2 cup panko bread crumbs

For the dish:

  • 1 cup israeli couscous
  • 1 1/4 cups free range chicken broth
  • 1 large bunch of broccoli, chopped then steamed
  • 6 oz cherry tomatoes, halved
  • juice of half a lemon
  • 2 T basil infused extra virgin olive oil
  • 1/2 t italian seasoning (salt-free)
  • salt and pepper to taste
  • parmesan cheese for serving (optional)


  1. Preheat oven to 400º and mix all meatball ingredients together by hand in a bowl.  Form into roughly 16 balls, and place onto a wire rack nestled on top of a sheet tray.
  2. Bake for about 22 minutes, or until cooked through.
  3. Meanwhile, steam your broccoli in a wooden basket on one half of the stove, while you cook your couscous in a smaller pan on the other side.  Steam the broccoli until it is tender but retains the last bit of crunch.
  4. To cook the couscous, bring your chicken broth to a boil, add in the couscous, cover, reduce heat, and cook for 8-10 minutes.
  5. Meanwhile, prepare the rest of your ingredients, adding them into a large bowl.  As your elements finish cooking, add them to the bowl as well.  For the meatballs, I chopped them into quarters.  You will not need the whole batch, so you can save some for a midnight snack – or to use in another dish tomorrow.
  6. Top with parmesan cheese, if desired, and serve hot!

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