Middle Eastern Turkey Meatballs With Couscous

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!

• Ready In: 20 mins
• Serves: 4

Ingredients

•  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

Directions

1. Spray large skillet with cooking spray. Sauté 3/4 cup onion until tender.
2. 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.
3. 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).
4. Spray skillet with cooking spray. Over medium high heat, add meatballs and cook until no longer pink, roughly 7 minutes.
5. 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.
6. Serve meatballs and sauce over couscous mixture.