Serve the meatballs over the citrus couscous.

Turkey meatballs and couscous. Meanwhile, put the couscous into a large bowl. Slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Begin by softening the veggies for a few minutes.

Cover and remove from heat. Web spray large skillet with cooking spray. Place a large empty plate or tray at the.

Let stand for 5 minutes, then fluff with a fork. Roast zucchini for 7 minutes on the middle oven rack. Add the meatballs and cook covered over medium heat, shaking the pan.

Stir in the dried cranberries and toasted almonds into the couscous. Serve the meatballs alongside the. Add the turkey meat and sausage gently mixing into the breadcrumb mix with your fingers until combined.

Blitz the remaining parsley and oil with the other herbs; Web stir in the tomato paste, tomatoes, and ¾ cup water and bring to a boil. Add the curry powder and grated onion and mix.

Bring broth to a boil in small saucepan over high heat, stir in couscous and 1/4 tsp salt. Form the meatballs and brown them in a pot for a few minutes. The general rule of thumb is to use one teaspoon of dried herbs for every one tablespoon of fresh.