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:

1. Mix Ingredients: In a large bowl, combine ground turkey, breadcrumbs, chopped mint, minced garlic, egg, olive oil, salt, and pepper. Mix until well combined.
2. Form Meatballs: Shape the mixture into small balls, about 1 inch in diameter.
3. 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:

1. Boil Broth: In a medium saucepan, bring chicken broth to a boil. Add a pinch of salt.
2. 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:

1. 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.
2. 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.