Herb Chicken Meatballs with Avocado

Instructions

1. Prepare the Couscous

   3 min hands-on5 min waiting

   • Bring a 2:1 ratio of water to couscous to a boil in a medium saucepan.
   • Remove from heat and stir in couscous. Cover and let sit for 5 minutes.
   • Fluff with a fork, then stir in chopped parsley and lemon zest. Set aside to cool.

2. Make the Meatball Mixture

   7 min hands-on2 min waiting

   • Sauté curry powder in olive oil over medium heat until fragrant. Let cool.
   • In a large bowl, combine ground chicken, cilantro, lime zest, oyster sauce, beaten egg, breadcrumbs, and sautéed curry powder.
   • Mix until sticky and shape into evenly sized meatballs.

3. Cook the Meatballs

   2 min hands-on11 min waiting

   • Heat olive oil in a large frying pan over medium heat.
   • Cook meatballs for 10–12 minutes, turning to brown evenly and ensure they are fully cooked.
   • Remove from pan and set aside.

4. Prepare the Vegetables

   3 min hands-on4 min waiting

   • Chop broccoli into florets and blanch with soybeans in boiling water for 3–4 minutes.
   • Drain and transfer to ice water, then drain and pat dry.

5. Dress the Vegetables

   2 min hands-on

   • In a large bowl, mix pesto, Parmesan, lemon zest and juice, and olive oil.
   • Toss blanched vegetables and almonds in the dressing.

6. Make the Jalapeño Avocado Dressing

   2 min hands-on

   • Blend canned jalapeño, Greek yogurt, avocado, cilantro, and lime juice until smooth.
   • Season with salt to taste.

7. Assemble the Dish

   3 min hands-on

   • Divide couscous onto plates or containers.
   • Top with meatballs and add dressed vegetables on the side.
   • Serve with avocado jalapeño dressing on the side or drizzled over the dish.
   • Cooking tips:
   • For fluffier couscous, avoid stirring while absorbing water.
   • Keep hands wet when forming meatballs to prevent sticking.
   • Ensure meatballs reach an internal temperature of 75°C (165°F).
   • Toast almonds in a dry skillet for enhanced flavor.
   • Adjust jalapeño amount in dressing to suit spice preference.