Turkey meatballs with couscous

Ingredients

• 180 g turkey mince
• 60 g couscous
• 120 g courgettes
• 60 g carrots
• 60 g natural yogurt
• 7 ml olive oil

Method

1. Heat the oven to 200°C (180°C fan). Cut the courgettes into chunks and the carrots into thin rounds, toss with half the olive oil, salt and black pepper and spread over one side of a baking tray.
2. Season the turkey mince with salt and black pepper, then with wet hands roll it into balls about 3 cm across. Put them on the other side of the tray and brush with the rest of the olive oil.
3. Roast for 18–20 minutes, turning everything halfway, until the meatballs are browned and cooked through with no pink in the middle and the juices run clear, and the vegetables are tender.
4. Meanwhile, put the couscous in a heatproof bowl with a pinch of salt and pour over just enough boiling water from the kettle to cover it. Cover and leave for 5 minutes, then fluff with a fork.
5. Season the natural yogurt with salt and black pepper and loosen it with a little water.
6. Serve the meatballs and vegetables on the couscous with the yogurt sauce spooned over.