Minty Turkey Meatballs and Couscous Salad

This vibrant and aromatic salad brilliantly combines the invigorating taste of fresh mint with the wholesome richness of turkey and couscous. Perfect for a light lunch or dinner, this dish infuses your meal with the sun-kissed flavors of the Mediterranean.

Ingredients

For the Turkey Meatballs:

1 lb of ground turkey
1/4 cup of whole-wheat breadcrumbs
1/4 cup of fresh mint leaves, finely chopped
2 garlic cloves, minced
1 large egg
1 tablespoon of olive oil
Salt and pepper to taste

For the Couscous:

1 cup of whole-wheat couscous
1 1/4 cups of low-sodium chicken broth or water
1 tablespoon of olive oil
Salt to taste

For the Salad:

2 ears of corn, husked
1 bunch of radishes, sliced
4 cups of mixed salad greens
2 tablespoons of olive oil
1 tablespoon of lemon juice
Salt and pepper to taste

Instructions

Preparing the Turkey Meatballs:

Mix Ingredients: In a large bowl, combine ground turkey, breadcrumbs, chopped mint, minced garlic, egg, olive oil, salt, and pepper. Mix until well combined.
Form Meatballs: Shape the mixture into small balls, about 1 inch in diameter.
Cook Meatballs: Heat a skillet over medium heat. Add olive oil and cook the meatballs, turning occasionally, until they are browned on all sides and cooked through, about 10-12 minutes.

Preparing the Couscous:

Boil Broth: In a medium saucepan, bring chicken broth to a boil. Add a pinch of salt.
Cook Couscous: Remove the saucepan from heat, stir in the couscous, cover, and let it stand for 5 minutes. Fluff with a fork and drizzle with olive oil.

Preparing the Salad:

Grill Corn: Preheat a grill or grill pan over medium-high heat. Brush corn with olive oil and grill until charred and tender, about 10 minutes. Let cool, then cut kernels off the cobs.
Assemble Salad: In a large bowl, combine mixed greens, grilled corn kernels, and sliced radishes. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss gently.