Stovetop, Blender, Frying pan, Pot (small)
To prepare the chicken meatballs, add chicken, egg, garlic & half of the mint leaves to a blender or small food processor. Season with salt & pepper. Blend to combine.
Add a couple pinches of flour & pulse for a few more seconds (optional).
Dust a clean work surface with the flour. Form meatballs by gently rolling the mixture between your hands. Then, rolling the meatballs on the floured surface.
In a skillet over medium-high heat, add a drizzle of olive oil. Add the meatballs & cook for 2-3 minutes on each side, or until cooked through.
Meanwhile, bring some water to boil in a pot or tea kettle. Place equal parts couscous & boiling water in a bowl. Mix, cover & set aside.
Cut the cucumber in half lengthwise. Use a spoon to scrape seeds (optional) & cut into slices.
In a small bowl, mix the yogurt, remaining olive oil & lemon juice. Season with salt & pepper. Stir to combine.
Once the couscous has absorbed the water, fluff it with a fork like rice. Add the sliced cucumber, torn mint leaves & yogurt dressing. Top with the chicken meatballs. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Chicken Meatballs over Couscous" contains 639 Energy, 25 g of Fat, 54 g of Carbohydrates, 51 g of Protein.