Keep the dishes to a minimum in this delicious one pot za’atar turkey meatballs and couscous recipe. A full meal in one pot with the perfect balance of protein, carbs, fat and exceptional flavor.

Why Make This Recipe?

We’re big fans of the one pot recipes in this house. From one pot tandoori chicken to one pot pesto chicken and orzo I have a huge variety of healthy one pot recipes that I know you will love.

Still not convinced? Here are three more reasons to make this one pot za’atar turkey meatballs and couscous!

1. Only one pan required – that’s right! Keep the dishes to a minimum because all you need is one pan (or pot).
2. Balance of nutritious ingredients – with protein from the chicken, carbs from the couscous and delicious nutrients from the veggies you have a complete meal in one.
3. Easily customizable – This za’atar turkey and couscous can be paired with so many different options including swapping in different ground meat or your favorite veggies.

Ingredients Needed

• Olive oil – for cooking your meatballs and veggies
• Lean ground turkey – usually comes in 93-94% lean ground meat. Feel free to replace with a different ground meat as desired.
• Egg – for helping to bind meatballs.
• Garlic cloves + white onion – finely minced.
• Panko breadcrumbs – you could use any breadcrumbs but I prefer breadcrumbs.
• Za’atar – you can find this Middle Eastern spice blend at most grocery stores or order online.
• Salt and pepper – feel free to reduce based on preference and sodium levels.
• Veggies – white onion, garlic and cauliflower. You can also replace them with a different set of veggies.
• Pearled couscous – sometimes called Israeli couscous or Middle Eastern Couscous. This is different from Moroccan couscous
• Chicken stock – or other meat or veggie stock. In a pinch you could also use water.
• Fresh parsley – for sprinkling but feel free to omit or replace with a different preferred fresh herb.
• Tahini drizzle – tahini, lemon, garlic and salt and pepper. Add water to thin it out.

How to Make One Pot Za’atar Turkey Meatballs + Couscous

STEP 1: MAKE MEATBALLS

In a large bowl combine ground turkey, egg, garlic cloves, grated white onion, breadcrumbs, za’atar, salt and pepper. Heat a large pot or skillet over medium-high heat. Add olive oil. Roll your meatball mixture into roughly 16 golf ball sized meatballs. Add meatballs to skillet (you may need to do this in 2 batches) and cook until browned on all sides (roughly 5-6 minutes). You’re only browning your meatballs so don’t worry if they’re not cooked all the way through. Remove meatballs from skillet and set aside.

STEP 2: COOK VEGGIES

Add chopped white onion, garlic clove and cauliflower florets to the skillet and cook for 3-5 minutes or until lightly browned.

STEP 3: ASSEMBLE + COOK

Add in pearled couscous and chicken stock and bring mixture to a boil. Once boiling, lower heat to a simmer and nestle in meatballs on top. Cover skillet or pot and cook until all water is absorbed (10-12 minutes).

STEP 4: MAKE TAHINI DRIZZLE

While dish is cooking combine all ingredients for tahini drizzle in a small bowl. Add water until it is thinned out.

STEP 5: SERVE

Once all water has been absorbed, remove lid and drizzle with tahini drizzle. Sprinkle with fresh parsley and additional za’atar as desired.

FAQs

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat leftovers in the microwave or on the stovetop.

Freezer instructions: Freeze leftovers in a freezer-safe container for up to 3 months. Allow to thaw overnight in the fridge. Reheat on stovetop or in microwave.

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