|Serves:||Serves 2 (each serving contains approximately 570 kcal)|
|salt (optional) and freshly ground black pepper|
|1 yellow pepper|
|80g wholemeal couscous|
|1 small red onion|
|2 tablespoons rapeseed oil|
|300g packet turkey meatballs (12)|
|2 teaspoons sun-dried tomato pesto|
|160ml boiling water|
|handful fresh coriander leaves (optional)|
|1 small onion|
Cut the peppers in half, then remove the seeds and cores. Dice the flesh. Cut the onion in half, then peel and finely dice.
Heat a large non-stick frying pan over a medium heat. Add the oil and saute the meatballs for 5 minutes until lightly coloured all over. Add half of the sun-dried tomato pesto and toss to coat, then add the peppers and onion and season lightly with salt (optional) and pepper. Cover and continue to saute for another 5 minutes or until the meatballs are cooked through and tender and the vegetables are just tender.
Meanwhile, put the couscous in a bowl and pour over the boiling water. Cover with clingfilm and set aside for 5 minutes, then stir in the rest of the sun-dried tomato pesto. Fluff up the couscous with a fork and divide among bowls, then spoon the turkey meatballs with peppers on top. Scatter over the coriander leaves, if using to serve.