Turkey Meatballs with Peppers & Couscous
Operation Transformation
Operation Transformation
Recipe - Beacon Court
Turkey Meatballs with Peppers & Couscous
Prep Time10 Minutes
Servings2
Cook Time14 Minutes
Calories570
Ingredients
1 red pepper & 1 yellow pepper
1 small red onion
2 tablespoons rapeseed oil
300g packet turkey meatballs (12)
2 teaspoons sun-dried tomato pesto
80g couscous
160ml boiling water
Handful fresh coriander leaves (optional)
Salt (optional)
Freshly ground black pepper
Directions
INGREDIENTS
- 1 red pepper
- 1 yellow pepper
- 1 small red onion
- 2 tablespoons rapeseed oil
- 300g packet turkey meatballs (12)
- 2 teaspoons sun-dried tomato pesto
- 80g wholemeal couscous
- 160ml boiling water
- Handful fresh coriander leaves (optional)
- Salt (optional) and freshly ground black pepper
METHOD
- Cut the peppers in half, then remove the seeds and cores. Dice the flesh. Cut the onion in half, then peel and finely dice.
- Heat a large non-stick frying pan over a medium heat. Add the oil and saute the meatballs for 5 minutes until lightly coloured all over.
- Add half of the sun-dried tomato pesto and toss to coat, then add the peppers and onion and season lightly with salt (optional) and pepper.
- Cover and continue to saute for another 5 minutes or until the meatballs are cooked through and tender and the vegetables are just tender.
- Meanwhile, put the couscous in a bowl and pour over the boiling water. Cover with clingfilm and set aside for 5 minutes, then stir in the rest of the sun-dried tomato pesto.
- Fluff up the couscous with a fork and divide among bowls, then spoon the turkey meatballs with peppers on top.
- Scatter over the coriander leaves, if using to serve.
Note: Calories listed are an estimate and may differ depending on brand. Always check the packaging for specific calorie count.
More from Operation Transformation
10 minutes
Prep Time
14 minutes
Cook Time
2
Servings
570
Calories
Shop Ingredients
Makes 2 servings
Dunnes Stores Fresh Mixed Peppers
€1.99€0.66 each
Dunnes Stores Fresh Red Onions 500g
€2.00€4.00/kg
Dunnes Stores Pure Rapeseed Oil 1L
€2.29€2.29/l
Not Available
Dunnes Stores Sundried Tomato Pesto 180g
SAVE 25%
€1.50 was €2.00€8.33/kg
Dunnes Stores Wholefoods Couscous 500g
€0.99€1.98/kg
Not Available
Dunnes Stores Irish Herb Coriander 30g
€1.00€0.03/g
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Peppercorn Grinder 50g
€1.29€0.03/g
Recipe
INGREDIENTS
- 1 red pepper
- 1 yellow pepper
- 1 small red onion
- 2 tablespoons rapeseed oil
- 300g packet turkey meatballs (12)
- 2 teaspoons sun-dried tomato pesto
- 80g wholemeal couscous
- 160ml boiling water
- Handful fresh coriander leaves (optional)
- Salt (optional) and freshly ground black pepper
METHOD
- Cut the peppers in half, then remove the seeds and cores. Dice the flesh. Cut the onion in half, then peel and finely dice.
- Heat a large non-stick frying pan over a medium heat. Add the oil and saute the meatballs for 5 minutes until lightly coloured all over.
- Add half of the sun-dried tomato pesto and toss to coat, then add the peppers and onion and season lightly with salt (optional) and pepper.
- Cover and continue to saute for another 5 minutes or until the meatballs are cooked through and tender and the vegetables are just tender.
- Meanwhile, put the couscous in a bowl and pour over the boiling water. Cover with clingfilm and set aside for 5 minutes, then stir in the rest of the sun-dried tomato pesto.
- Fluff up the couscous with a fork and divide among bowls, then spoon the turkey meatballs with peppers on top.
- Scatter over the coriander leaves, if using to serve.
Note: Calories listed are an estimate and may differ depending on brand. Always check the packaging for specific calorie count.
More from Operation Transformation