Lemon-Pesto Turkey Meatball Couscous Skillet

Ingredients

• 1 lb lean ground turkey
• 1/3 cup whole-wheat breadcrumbs
• 1 large egg
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup whole-wheat couscous
• 1 1/4 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 cup halved cherry tomatoes
• 2 cups baby spinach
• 1/3 cup prepared basil pesto
• 1 lemon, zested and cut into wedges
• 2 tbsp grated Parmesan

Method

1. Mix turkey, breadcrumbs, egg, Italian seasoning, garlic powder, salt, and pepper. Roll into 16 meatballs.
2. Brown meatballs in olive oil in a large skillet until cooked through.
3. Add couscous and broth. Cover and simmer until the couscous is tender.
4. Fold in peas, tomatoes, spinach, pesto, and lemon zest until the spinach wilts.
5. Finish with Parmesan and lemon wedges.