Turkey Meatballs with Tomato Couscous

Instructions

1. 1

   Finely mince the garlic and cut the zucchini into 5 mm dice. In a mixing bowl, gently combine the turkey, egg, breadcrumbs, garlic, oregano, 0.5 tsp salt and 0.25 tsp pepper. Shape into 24 evenly sized meatballs, approximately 3.5 cm across, and place on a plate.

2. 2

   All microwave timings use a 1000-watt microwave at 100% power. Combine the crushed tomatoes, zucchini, remaining 0.5 tsp salt and remaining 0.25 tsp pepper in a wide, 3-litre microwave-safe casserole. Cover with a vented microwave-safe lid. Microwave for 3 minutes, stir and rotate the dish half a turn, then microwave covered for another 2 minutes.

3. 3

   Carefully nestle the meatballs into the hot sauce in a single layer and spoon sauce over them. Cover with the vented lid and microwave at 100% power for 5 minutes. Gently turn the meatballs, exchange those in the centre with those around the edge, stir the sauce between them and rotate the dish half a turn. Cover and microwave at 100% power for another 5 minutes.

4. 4

   Check the centres of several meatballs, including the largest and those near the centre of the dish, with a food thermometer: they must reach 165°F/74°C. If needed, continue covered at 100% power in 1-minute intervals, turning the meatballs, stirring the sauce and rotating the dish between intervals, until that temperature is reached throughout. Let stand covered for at least 3 minutes; keep covered while preparing the couscous.

5. 5

   Put the measured water in a 1.5-litre microwave-safe bowl and cover with a vented microwave-safe lid. Microwave at 100% power for 3 minutes. Let stand for 30 seconds before carefully opening away from your face and stirring. If the water is not boiling hot, microwave at 100% power in additional 30-second intervals, allowing a short pause before opening and stirring each time.

6. 6

   Stir the dry instant couscous and olive oil into the hot water. Cover and let stand for 5 minutes, until the water is absorbed and the grains are tender, then fluff with a fork.

7. 7

   Gently stir the meatball sauce, then spoon approximately 250 ml of the tomato-zucchini sauce into the couscous and mix through. Divide the couscous among four plates and top each portion with six meatballs and an equal share of the remaining sauce.