turkey feta meatballs + greek israeli couscous

This recipe is the result of a "look in the fridge, asses the contents, and throw something together" moment. I had some ground turkey, a lot of veggies, and some leftover greek yogurt and sour cream. Add in a few spices from the pantry, and you've got a meal - not too shabby. You could easily trade out the turkey for ground beef, any of the veggies, the sauce for a classic tomato or pesto, or the base for some other pasta or rice - whatever you like! This is what I had in my fridge and it was quite satisfying!

Here's what you'll need...

for the meatballs.

1 lb ground turkey

1 tablespoons olive oil (plus 2 tablespoons for frying)

1/3 cup seasoned breadcrumbs

1 tsp oregano

1 tsp parsley

1/2 tsp dill 

1 tsp salt

1/2 tsp pepper

1/3 cup crumbled fat free feta cheese

directions: mix all of the ingredients together in a large bowl until combined. heat 2 tablespoons of olive  oil in a large sautee pan and cook meatballs, turning every 3-5 minutes, until browned on all sides. cook in 375 degree oven for an additional 30 minutes, or until cooked through. 

for the israeli couscous

1 box of couscous 

1/4 cup chopped red onion

1 yellow squash, chopped

1 zucchini, chopped

1/2 cup cherry tomatoes, cut in half

1/4 cup kalamata olives, cut in half

1/2 cup chopped cucumber 

2 tablespoons olive oil

juice of 1 lemon

1/2 tsp dill

1/2 tsp parsley

1/2 oregano 

salt and pepper

directions: cook couscous according to directions on box. while couscous is cooking (and meatballs are in the oven) sautee chopped zucchini and squash in pan over medium heat. remove from heat and add cooked cous cous and remaining vegetables to the pan. add herbs, olive oil, and lemon juice. season with salt and pepper to taste. 

for the herbed yogurt sauce 

1/2 cup fat free plain greek yogurt

1/2 cup fat free sour cream

juice of half a lemon

1 tsp garlic powder

1/2 tsp dill

1/2 tsp parsley

1/4 tsp oregano

1/4 tsp pepper

directions: mix all ingredients in a medium sized bowl!