Shawarma-Inspired Turkey Meatballs
with Roasted Veggie Couscous, DIY Toum Sauce and Feta- Wheat
- Sulphites
- Milk
- Oats
- Rye
- Sesame
- Soy
- Barley
- Egg
- Mustard
- Soy
- Gluten
- May contain traces of allergens
- Tree nuts
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Fish
- Egg
- Sulphites
- Triticale
- Crustaceans
Ingredients: Ground turkey • Zucchini • Sweet bell pepper • Pearl couscous (durum wheat semolina) (wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Parsley • Garlic.
Ingredients
250 g
Ground Turkey
¾ cup
Pearl Couscous
(Contains: Soy, Gluten, May contain traces of allergens, Wheat)
7 g
Shawarma Spice Blend
(Contains: Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Sulphites)
1 unit(s)
Garlic, cloves
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy, May contain traces of allergens, Oats, Rye, Sesame, Soy, Wheat, Barley, Milk)
4 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lemon
Not included in your delivery
½ tsp
Salt*
1 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut zucchini into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- To an unlined baking sheet, add zucchini, peppers, 1 tbsp (2 tbsp) oil and half the Shawarma Spice Blend. Season with salt and pepper, then toss to combine.
- Roast veggies in the top of the oven for 12-14 min, until tender-crisp.
- Meanwhile, line another baking sheet with foil.
- To a large bowl, add turkey, breadcrumbs, remaining Shawarma Spice Blend and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min, until browned and cooked through.**
- Meanwhile, heat a medium pot over medium-high.
- When hot, add couscous. Cook for 2-3 min, stirring often, until couscous is slightly golden.
- Add 2 cups (4 cups) water and 1 tsp (2 tsp) salt. Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-low. Simmer for 6-8 min, still covered, until couscous is tender.
- Juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Roughly chop parsley.
- To a small bowl, add mayo, 2 tsp (4 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic.
- Season with salt and pepper, then whisk until smooth. Set aside.
- Drain and return couscous to the same pot, off heat.
- To the pot with couscous, add roasted veggies and parsley. Season with salt and pepper, then stir to combine.
- Divide roasted veggie couscous between bowls. Top with meatballs and sprinkle with feta.
- Dollop toum on top.
- Squeeze a lemon wedge over top, if you like.
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**
