Moroccan-Style Turkey Meatball Stew with Carrot Couscous & Herbs

Directions

1. Rinse and dry the produce, then trim and mince the cilantro and mint leaves, saving half for finishing.
2. Grate the carrot and place it in a small saucepan with the broth; bring to a boil, then remove from heat, stir in the couscous, cover, and let stand for 10 minutes.
3. In a bowl, mix the ground turkey with half the chopped herbs, the minced garlic, and the listed spices; form the mixture into rounded meatballs using a tablespoon.
4. Warm a skillet over medium-high heat, add a little oil, and brown the meatballs on all sides until they are just browned (about 4–5 minutes); transfer them to a plate and set aside.
5. In the same skillet, add more oil if needed and cook the onion and celery until they start to soften, about 3 minutes.
6. Add the tomatoes, tomato sauce, water, and spices to the skillet; bring the mixture to a boil and scrape up any browned bits from the bottom.
7. Return the meatballs and any juices to the skillet; simmer until the meatballs are cooked through, about 5–6 minutes.
8. Stir in the lemon juice, then taste and adjust seasoning as needed. Serve the stew over the fluffy couscous and top with the remaining fresh herbs.