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–+ servings

Zucchini Chicken Meatballs with Couscous

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Serves: 6 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Ingredients

Chicken Meatballs

  • 1-1.2 lbs ground chicken
  • 1 zucchini grated about 1 cup, liquid squeezed out
  • 1/2 cup unseasoned breadcrumbs
  • 1/2 cup parsley chopped
  • 1 egg
  • 1 tsp lemon zest
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cumin

Couscous Skillet

  • 1 1/2 cups pearled couscous
  • 1/3 cup olive oil
  • 1/2 yellow onion diced
  • 1 zucchini diced
  • 3 cups water
  • 1 tbsp dijon mustard
  • 1/2 cup parsley chopped
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions

  1. Prepare the chicken meatballs: grate 1 zucchini and squeeze out the liquid. Add to a bowl with the ground chicken, breadcrumbs, egg, chopped parsley, lemon zest and spices. Combine well with your hands.
  2. Scoop about 2 tbsp of the mix and roll into meatballs.
  3. Heat a large skillet on medium heat. Pour in 1/3 cup olive oil. Once hot, cook the meatballs for about 5 minutes per side, then flip for another 5 minutes. Remove the chicken meatballs from the pan and set aside.
  4. To the pan, add in the diced onion and zucchini. Saute together on medium/high heat for 5-7 minutes, until soft.
  5. Add in the couscous, dijon mustard, spices and parsley. Toss together.
  6. Pour the water into the pan and mix. Nestle the chicken meatballs back into the pan. Cover the pan and bring it to a boil. Once boiling, reduce the flame to low and simmer for about 30-35 minutes.
  7. Let the pan rest off of the flame for 5 minutes. Garnish with chopped parsley and lemon juice when serving.