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–+ servings

Moroccan-Spiced Mini Turkey Meatloafs with Chickpeas and Herbed Couscous

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Rett Main Course
Kategori Moroccan
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground turkey
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg
  • 1/4 cup breadcrumbs
  • 1 cup couscous
  • 1 1/4 cups water
  • 2 tbsp olive oil
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh mint
  • Juice of 1 lemon

fremgangsmåte
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground turkey, half the chickpeas (mashed lightly), onion, garlic, cumin, coriander, cinnamon, paprika, salt, pepper, egg, and breadcrumbs. Mix until evenly combined.
  • Divide the mixture into 8 equal portions and shape each into a small loaf. Place them on the prepared baking sheet.
  • Bake the meatloafs for 22 to 25 minutes until they reach an internal temperature of 165°F.
  • While the meatloafs bake, bring the water and 1 tablespoon of olive oil to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
  • Fluff the couscous with a fork, then stir in the remaining whole chickpeas, parsley, mint, lemon juice, and the remaining tablespoon of olive oil.
  • Serve the meatloafs warm with the herbed couscous on the side.

merknader

Mash the chickpeas only lightly so a few whole ones remain in the meatloafs for added texture. If the mixture feels too wet, add an extra tablespoon of breadcrumbs before shaping. Leftovers keep well in the fridge for three days and reheat nicely in a 350°F oven for 10 minutes. For a brighter finish, add a little extra lemon zest to the couscous just before serving.
Course: Main Course
Cuisine: Moroccan
Equipment: Mixing Bowl, Baking Sheet, Saucepan