Poultry

Greek Meatball Bowl

Ingredients

• Chicken meatballs (baked) — 130 g (lean ground chicken breast, onion, herbs)
• Couscous (steamed) — 140 g
• Cherry tomatoes — 80 g
• Fresh cucumber — 60 g
• Feta cheese (light, up to 15% fat) — 30 g
• Kalamata olives (pitted) — 15 g (about 4–5 olives)
• Olive oil — 3 g (scant 1 tsp, for dressing the couscous)
• Red onion — 15 g
• Fresh mint or oregano — for garnish
• Lemon juice — 1 tbsp

Instructions

1. 1Meatballs. Mix lean ground chicken with finely chopped onion, herbs (oregano, mint), salt and pepper. Form small meatballs (keftedes) and bake in the oven at 200 °C (400 °F) for about 15–20 minutes until cooked through. Do not add oil.
2. 2Couscous. Place dry couscous in a bowl, add a pinch of salt and pour boiling water over it (1:1.5 ratio). Cover and let sit for 5 minutes. Fluff with a fork, adding the olive oil (3 g) and a splash of lemon juice to make it fragrant and separate.
3. 3Vegetables. Halve the cherry tomatoes, slice the cucumber into half-moons, and thinly slice the red onion.
4. 4Assembly. Place the warm couscous in one half of the bowl. Arrange the baked chicken meatballs in the other half. Place the fresh vegetables (tomatoes, cucumbers, red onion) and Kalamata olives alongside. Crumble the feta cheese over the top.
5. 5Garnish. Decorate with fresh mint leaves or a sprinkle of dried oregano.