This delicious one-pot za’atar turkey meatballs and couscous recipe keeps cooking to a minimum. A complete meal in one pot with the perfect balance of protein, carbohydrates, fats and great flavor.
Why make this recipe?
We’re big fans of this home one-pot recipe. From One-Pot Tandoori Chicken to One-Pot Pesto Chicken to Orzo, there are tons of healthy one-pot recipes you’ll love.
Still not convinced? Here are three more reasons to make za’atar turkey meatballs and couscous in one pot.
Only one pot is required. That’s right. All you need is one frying pan (or pot), so keep your utensils to a minimum. Balance of nutritious ingredients – protein from chicken, carbohydrates from couscous, and delicious nutrients from vegetables for a complete meal in one. EASY TO CUSTOMIZE – This za’atar turkey and couscous can be combined with a variety of options, including swapping out different ground meats or your favorite veggies.
Materials needed
Olive oil – for cooking meatballs and vegetables Lean ground turkey – Usually contains 93-94% lean ground meat. Substitute other minced meat according to your preference. Egg – helps bind the meatballs together. Garlic + white onion – Finely chop. Panko’s Breadcrumbs – You can use any breadcrumbs, but I prefer breadcrumbs. Za’atar – This Middle Eastern spice blend can be found at most grocery stores or ordered online. Salt and Pepper – Feel free to reduce according to taste and sodium levels. Vegetables – white onions, garlic, cauliflower. You can also replace it with another vegetable. Pearl couscous – sometimes called Israeli couscous or Middle Eastern couscous. This is different from Moroccan couscous chicken stock or other meat or vegetable stocks. You can also use water in a pinch. Fresh parsley – for sprinkling, but feel free to omit or replace with another favorite fresh herb. Tahini Drizzle – Tahini, lemon, garlic, salt and pepper. Add water to dilute.
How to make One Pot Za’atar Turkey Meatballs + Couscous
Step 1: Make the meatballs
In a large bowl, combine ground turkey, eggs, garlic, grated white onion, breadcrumbs, za’atar, salt, and pepper. Heat a large pot or skillet over medium 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). Don’t worry if the meatballs aren’t completely cooked, as you’ll just be browning them. Remove meatballs from skillet and set aside.
Step 2: Cook the vegetables
Add the chopped white onion, garlic, and cauliflower florets to the skillet and cook for 3 to 5 minutes or until lightly browned.
Step 3: Assemble and cook
Add the pearled couscous and chicken stock and bring the mixture to a boil. Once it boils, reduce the heat to low and add the meatballs on top. Cover the skillet or pot and cook until all the liquid is absorbed (10-12 minutes).
Step 4: Make the tahini drizzle
While the dish is cooking, combine all the ingredients for the tahini drizzle in a small bowl. Add water until thin.
Step 5: Serve
Once all the moisture is absorbed, remove the lid and pour in the tahini drizzle. Sprinkle with fresh parsley and additional za’atar, if desired.
FAQ
Not recommended. This recipe is specific to couscous with pearls or Israeli couscous. Water to grain ratios and cooking times are specific to each grain, so we don’t recommend it unless you’re comfortable making these adjustments.
absolutely! Feel free to replace ground turkey with another ground meat, such as ground beef or ground chicken.
surely! Simply substitute 4 cups of your favorite veggies, such as bell peppers, broccoli, or hearty veggies.
We highly recommend ordering online (you can order here ) or making your own with a blend of sumac, sesame seeds, Middle Eastern oregano, thyme, marjoram, cumin, coriander, and salt.
no! You certainly don’t have to. Highly recommended, but if you can’t find or don’t have tahini, you can also use Greek yogurt for added tangy flavor, or even sunflower seed butter in a pinch .
Precautions for storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave or on the stove.
Freezer instructions: Leftovers can be frozen in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stovetop or in the microwave.
Other one-pot recipes
One Pot Zaatar Turkey Meatballs and Couscous
This delicious one-pot za’atar turkey meatballs and couscous recipe keeps cooking to a minimum. A complete meal in one pot with the perfect balance of protein, carbohydrates, fats and great flavor.
Author: Davida Lederle Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: half an hour
yield: 4 for one person 1×
category: dinner
method: cook
cooking: middle east
1 tablespoon olive oil
1 Pound lean turkey (94%)
1 big eggs
2 Garlic, chopped
1/4 cup chopped white onions
1/2 cup bread crumbs bread crumbs
2 teaspoons Sprinkle za’atar on top
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped white onions
1 Garlic, chopped
4 cups cauliflower florets
1 cup pearl couscous
1 1/4 cup chicken stock (or other stock)
2 tablespoons freshly chopped parsley
Tahini drizzle:
1/4 cup tahini juice 1/2 lemon
1 Garlic globe, chopped salt + pepper, appropriate amount
In a large bowl, combine ground turkey, eggs, garlic, grated white onion, breadcrumbs, za’atar, salt, and pepper. Heat a large pot or skillet over medium 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). Don’t worry if the meatballs aren’t completely cooked, as you’ll just be browning them. Remove meatballs from skillet and set aside. Add the chopped white onion, garlic, and cauliflower florets to the skillet and cook for 3 to 5 minutes or until lightly browned. Add the pearled couscous and chicken stock and bring the mixture to a boil. Once it boils, reduce the heat to low and add the meatballs on top. Cover the skillet or pot and cook until all the liquid is absorbed (10-12 minutes). While the dish is cooking, combine all the ingredients for the tahini drizzle in a small bowl. Add water to dilute the drizzle. Once all the moisture is absorbed, remove the lid and pour in the tahini drizzle. Sprinkle with fresh parsley and additional za’atar, if desired. Enjoy immediately or store in the refrigerator for up to 3 days. See instructions above for storage and reheating.
