POV: you're trying to eat more protein but refuse to settle for boring meals 💪 These fruity turkey meatballs are bringing the flavour, the colour and the protein 😋 Save this one for later! For the meatballs you'll need: - 500g turkey mince - 1 medium courgette - 1 medium egg - 2 tbsp white breadcrumbs - 100g dried apricots - 70g feta - Zest from 1 lemon For the vegetable couscous you'll need: - 150g dried couscous - 1 medium carrot - 150g cherry tomatoes - 1 red pepper - 150ml vegetable or chicken stock For the lemon yoghurt sauce you'll need: - 100g 0% Greek yoghurt - 15g parsley - Juice from 1 lemon For cooking you'll need: - 2 tsps of olive oil for cooking - Salt and pepper to taste To make: - Preheat the oven to 190°C fan. - To prepare your vegetables, grate the courgette, chop the apricots, slice the pepper and shred the parsley. - In a large bowl, add in the mince, courgette, zest of 1 lemon, apricot chunks, a beaten egg, feta and breadcrumbs. Season well and mix with your hands. - Roll the mixture into 12 evenly sized balls and lay them on a baking tray. Top tip – wet your hands before you start, as this stops the mixture from sticking to you. - In a separate baking dish, add in the peppers, carrots and tomatoes. Drizzle over 1 teaspoon of olive oil and ensure that everything is coated. - Bake both the vegetables and meatballs for 20 to 25 minutes. - While this is cooking, make your yoghurt sauce. Mix the yoghurt, parsley and the juice of 1 lemon, then season to taste with salt and pepper. - Move onto the couscous. Tip the couscous into a heatproof bowl and stir in 150ml of stock. Cover the bowl with a plate or cling film and set aside for 10 minutes. Uncover and fluff the grains with a fork, then stir in the roasted vegetables. - To serve, place the meatballs over the couscous and drizzle over the herby yoghurt sauce. #PureGym #FeelPureGymGood — @puregymofficialのTikTok