Easy dinners. Plenty of protein. No complicated prep.
WeeknightProtein

Recipes / 45-Minute Dinners

40-minute dinner

Turkey Meatball Couscous Bowls

Herby turkey meatballs, fluffy couscous, crisp vegetables, and lemon yogurt make a fresh 40-minute dinner with an estimated 29 grams of protein per serving.

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Turkey meatball couscous bowls with cucumber, tomatoes, herbs, and lemon yogurt sauce
Total time
40 min
Serves
6
Est. protein
29g

Why this one is weeknight-friendly

The meatballs bake while the couscous steams, so both parts finish at about the same time. The vegetables and yogurt sauce need no cooking.

A few helpful tips

Mix the turkey just until combined to avoid dense meatballs. A small cookie scoop helps keep all 18 meatballs close in size.

Easy swaps

Quinoa or microwave rice can replace couscous. Dill or mint can replace parsley in the yogurt sauce.

Save the leftovers

Store the warm components separately from the vegetables and sauce for up to 3–4 days. Reheat meatballs to 165°F.

The recipe

Turkey Meatball Couscous Bowls

20 min prep · 20 min cook

Ingredients

  • 1 1/2 pounds 93% lean ground turkey
  • 1 large egg
  • 1/2 cup plain breadcrumbs
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 1/2 cups dry couscous
  • 1 1/2 cups low-sodium chicken broth
  • 1 English cucumber, chopped
  • 1 pint cherry tomatoes, halved
  • 1 cup plain Greek yogurt
  • 1 lemon, zested and juiced
  • 2 tablespoons chopped fresh parsley

Contains: Egg, Milk, Wheat

Instructions

  1. Heat the oven to 425°F. Line a rimmed sheet pan with parchment paper.
  2. Combine the ground turkey, egg, breadcrumbs, garlic, oregano, 1/2 teaspoon salt, and black pepper. Form into 18 meatballs and arrange on the pan.
  3. Bake for 15–18 minutes, until the centers reach 165°F.
  4. While the meatballs bake, bring the chicken broth to a boil in a saucepan. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork.
  5. Stir the Greek yogurt, lemon zest, lemon juice, remaining 1/2 teaspoon salt, and parsley together.
  6. Divide the couscous among six bowls. Add the meatballs, cucumber, and tomatoes, then spoon the lemon yogurt over the top.

Food safety: Cook ground turkey meatballs to 165°F. Keep the raw turkey mixture away from the cucumber, tomatoes, and yogurt sauce.

About the protein estimate29g per serving is an estimate based on standard ingredient data. Brands, substitutions, and portion sizes change the result. View the source.