Couscous with Broccoli and Turkey-Zucchini Meatballs

Ingredients:

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)

Method:

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!