Express pearl couscous with lemon turkey meatballs, spinach and mint yogurt

Instructions

1. 1

   In a bowl, mix the ground turkey with 2 garlic cloves, breadcrumbs, egg, zest from half the lemon, 1 tablespoon lemon juice, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Shape into 16 small meatballs of equal size.

2. 2

   Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. When the surface is hot, about 350 °F / 175 °C, add the meatballs and brown them for 5 to 6 minutes, turning so they cook on several sides. Transfer them to a plate; they will finish cooking later.

3. 3

   In the same skillet, add the remaining tablespoon of olive oil and the last garlic clove. Cook for 30 seconds until fragrant. Add the pearl couscous and toast for 1 minute, stirring so it gets well coated with the oil.

4. 4

   Pour in the hot chicken broth, then add the remaining 1/2 teaspoon oregano, the rest of the salt, and the rest of the black pepper. Bring to a boil, reduce to medium heat, and cook for 7 to 8 minutes, stirring once or twice, until the couscous is almost tender and a little liquid remains.

5. 5

   Return the meatballs to the skillet along with the fresh spinach. Cover and cook for 3 to 4 minutes more, until the meatballs are fully cooked to an internal temperature of 165 °F / 74 °C and the spinach has wilted.

6. 6

   Meanwhile, in a small bowl, mix the Greek yogurt with the chopped fresh mint and the remaining 2 tablespoons lemon juice. If you want a looser sauce, add 1 tablespoon water and stir until smooth.

7. 7

   Serve the couscous with the meatballs on top or folded in, spoon the mint yogurt sauce over to taste, and finish with red pepper flakes if using.

8. 8

   If desired, you can warm serving bowls for 2 to 3 minutes in an oven at 200 °F / 95 °C before plating, but this step is optional.