Chicken Meatballs with Lemony Couscous and Cucumber Salad

A delightful and light spring dinner featuring spiced feta chicken meatballs paired with lemony couscous with asparagus, arugula, and feta, accompanied by a refreshing cucumber and onion salad.

By @athomewithkimmm

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 lb ground chicken
• 0.5 cup feta cheese crumbled
• 0 spices to taste
• 1 cup couscous
• 1 bunch asparagus
• 2 cups arugula
• 1 lemon juiced
• 0.5 cup feta cheese additional, crumbled
• 1 cucumber sliced
• 0.5 red onion sliced
• 2 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp za'atar or to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Combine ground chicken, crumbled feta, and spices in a bowl to make the meatball mixture.
3. Form the mixture into small meatballs using your hands.
4. Place meatballs on a baking sheet and bake for 20-25 minutes until cooked through and golden.
5. Cook couscous according to package instructions.
6. Blanch asparagus for 3 minutes in boiling water, then transfer to ice water to retain color.
7. In a large bowl, combine couscous, blanched asparagus, arugula, and additional crumbled feta. Squeeze lemon juice over the mixture.
8. Slice cucumbers and red onion for the salad. Toss in a bowl with red wine vinegar, extra virgin olive oil, and za'atar.