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Greek Meatballs with Couscous

Our Greek Chicken and Couscous is a flavorful one-pan meal featuring juicy, marinated chicken thighs, fragrant couscous, and briny green olives. Infused with garlic, lemon, and Italian seasoning, this dish is finished with crumbled feta and broiled lemon slices for a vibrant Mediterranean touch. A hearty and satisfying dinner that's easy to prepare and full of bold flavors.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 tbs Greek Spice Blend

  • 1 Lemon

  • 1 box Seasoned Couscous

Fridge and Freezer

  • 1 lb Ground Turkey, thawed

  • ¼ Red Onion

  • 1 tbs minced Garlic

  • 2 cups Plain Nonfat Greek Yogurt

  • 1 Cucumber

  • 2 tbs Butter

Directions

  1. Wash hands with soap and water. Preheat the oven to 450 degrees. Grease a large baking sheet. Wash and dry produce. Chop ¼ of a red onion, then wrap and reserve the remaining onion in the fridge for later use.

  2. Cut the lemon in half and squeeze the juice into a small bowl. Grate the cucumber into another small bowl; set aside.

  3. In a medium bowl, combine the ground turkey, red onion, and Greek spice blend. Form into 1” meatballs and arrange on the baking sheet (always wash hands before and after handling raw meat). Bake until lightly browned and cooked through, 10-20 minutes.

  4. Prepare the couscous using package instructions.

  5. Pour out the accumulated juice from the bowl of grated cucumber and use paper towels to squeeze it even more dry. Add the lemon juice to the cucumber, along with the garlic and yogurt, and season with salt and pepper. Stir well to make into Tzatziki sauce.

  6. Serve couscous and meatballs with Tzatziki sauce. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

<ul><li>*The USDA recommends cooking turkey to an internal temperature of 165 degrees.</li><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>

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