One Pot Za’ata Turkey Meatballs and Couscous

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

Why make this recipe?

We absolutely love the one pot recipes in this house. From One Pot Tandoori Chicken to One Pot Pesto Chicken and Orzo, I have a variety of healthy one pot recipes that I know you’ll love.

Still don’t believe it? Here are three more reasons to make this pot of za’atar turkey meatballs and couscous!

1. Just need a pan – that’s right! Keep utensils to a minimum as you only need one pan (or pot).
2. Balance of nutrients – The protein in the chicken, the carbs in the couscous, and the delicious nutrients in the vegetables make for a complete meal.
3. Easy customization – This za’atar turkey and couscous can be served with many different options, including swapping in different ground meats or your favorite vegetables.

Required raw materials

• olive oil – For cooking meatballs and vegetables
• lean turkey – Typically contains 93-94% lean ground meat. Feel free to swap out different minced meats as needed.
• Egg – Helps bind meatballs.
• Garlic cloves + white onions – Chop.
• Bread crumbs – You can use any bread crumbs, but I prefer bread crumbs.
• Zatar – You can find this Middle Eastern spice blend at most grocery stores or order it online.
• salt and pepper – Feel free to reduce based on preference and sodium content.
• vegetable – White onions, garlic and cauliflower. You can also replace them with different vegetables.
• Pearl Couscous – Sometimes called Israeli couscous or Middle Eastern couscous. This is different from Moroccan couscous
• chicken soup – or other meat or vegetable soup. You can also use water if necessary.
• fresh parsley – for spraying, but feel free to omit or substitute with a different preferred fresh herb.
• Tahini Drizzle – Tahini, lemon, garlic, salt and pepper. Add water to dilute it.

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

Step 1: Make the meatballs

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

Step Two: Cook the Vegetables

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

Step 3: Assemble + Cook

Add pearl couscous and chicken stock and bring mixture to a boil. Once boiling, reduce the heat to low and place the meatballs on top. Cover the skillet or pot and cook until all water is absorbed (10-12 minutes).

Step Four: Make the Tahini Drizzle

While the dish is cooking, combine all the ingredients for the tahini sauce in a small bowl. Add water until thin.

Step 5: Serve

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

FAQ

Storage instructions

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

Freezer instructions: Place leftovers in a freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat on stovetop or microwave.

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One Pot Za’ata Turkey Meatballs and Couscous

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

• author: Davida Leder
• Preparation time: 10 minutes
• Cooking time: 20 minutes
• Total time: 30 minutes
• yield: 4 number of copies 1x
• category: dinner
• method: chef
• gourmet food: middle East

• 1 tablespoon olive oil
• 1 lb. Lean Turkey (94%)
• 1 big egg
• 2 garlic cloves, minced
• 1/4 cup chopped white onion
• 1/2 cup Bread crumbs
• 2 teaspoons za’atar + more for sprinkling on top
• 1/2 teaspoon Salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped white onion
• 1 garlic cloves, minced
• 4 cups Cauliflower florets
• 1 cup Pearl Couscous
• 1 1/4 cups Chicken broth (or other broth)
• 2 tablespoons fresh chopped parsley

Tahini Drizzle:

• 1/4 cup tahini
• juice 1/2 lemon
• 1 Garlic gloves, minced
• salt + pepper, taste

1. In a large bowl combine ground turkey, eggs, garlic cloves, grated white onion, bread crumbs, za’atar, salt and pepper.
2. Heat a large pot or skillet over medium-high heat. Add olive oil.
3. Roll the meatball mixture into approximately 16 golf ball-sized meatballs.
4. Add the meatballs to the skillet (you may need to do this in two batches) and cook until browned on all sides (about 5-6 minutes). You’re just browning the meatballs, so don’t worry if they’re not fully cooked.
5. Remove meatballs from skillet and set aside.
6. Add the chopped white onion, garlic cloves and cauliflower florets to the skillet and cook for 3-5 minutes or until lightly browned.
7. Add pearl couscous and chicken stock and bring mixture to a boil.
8. Once boiling, reduce the heat to low and place the meatballs on top.
9. Cover the skillet or pot and cook until all water is absorbed (10-12 minutes).
10. While the dish is cooking, combine all the ingredients for the tahini sauce in a small bowl. Add water to dilute the drizzle.
11. Once all the water has been absorbed, remove the lid and drizzle with tahini.
12. Sprinkle with fresh parsley and additional za’atar as desired.
13. Serve immediately or store in the refrigerator for up to 3 days. See storage and reheating instructions above.