Each serving contains approximately 570 kcal.
Ingredients
Serves 2
- 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.
