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This recipe was my introduction to couscous, and I've never looked back. The first time I made it, I did accidentially use israeli couscous (don't try it!). The cinnamon is very subtle, and the meatballs are very complex in flavor. This is very healthy, and tastes sooo good!
- cooking spray
- 1 cup onion, chopped
- 1 cup chicken broth
- 2⁄3 cup whole wheat couscous
- 1⁄2 teaspoon salt, divided
- 1 cup Baby Spinach
- 3⁄4 lb lean ground turkey
- 1⁄4 cup egg substitute
- 1 tablespoon steak sauce
- 3⁄4 teaspoon cinnamon
- 3⁄4 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- 1⁄2 cup water
- 2 tablespoons tomato paste
- Spray large skillet with cooking spray. Sauté 3/4 cup onion until tender.
- Bring broth to a boil in small saucepan over high heat, stir in couscous and 1/4 tsp salt. Cover and remove from heat. Let stand 5 minutes. Stir in onion and spinach. Set aside.
- Meanwhile, combine turkey, egg substitute, remaining 1/4 cup onion, steak sauce, cinnamon, cumin, remaining salt and black pepper in medium bowl. Mix well. Shape into 1 inch balls (makes approximately 24).
- Spray skillet with cooking spray. Over medium high heat, add meatballs and cook until no longer pink, roughly 7 minutes.
- Add water and tomato paste to skillet, whisk until blended. Bring to a boil and reduce heat to low. Add meatballs. Cook until meatballs are hot.
- Serve meatballs and sauce over couscous mixture.