Moroccan Spiced Meatballs over Cauliflower "Couscous"
For the meatballs
1 lb. ground turkey breast
2 Tbs Seasons Moroccan Seasoning [Available at Seasons]
1 tsp Seasons Fleur de Sel Premium Salt
1 tsp Seasons Pepe e Aglio Black Pepper Blend
3 cloves fresh garlic, minced
1⁄4 cup parsley, chopped
1 shallot, diced (small dice)
1⁄2 cup Seasons Cinnamon Pear Dark Balsamic Condimento (for glazing)
2 Tbs single varietal extra virgin olive oil (for sautéing)
For the cauliflower couscous
1 head of cauliflower, cleaned and riced
1⁄2 cup water
2 sprigs fresh rosemary
Zest of 1 lemon
1 cup golden raisins
1 small white or Spanish onion, diced
2 Tbs Seasons Persian Lime Infused Olive Oil
1⁄4 cup Marcona Almonds, roughly chopped [Available at Seasons]
Seasons Fleur de Sel Premium Salt, to taste
Seasons Pepe e Aglio Black Pepper Blend, to taste
Fresh Parsley leaves, chiffonade, for garnish
Place all meatball ingredients in a bowl and combine until fully incorporated. Using a tablespoon for consistency, portion and roll meatball mixture into 1⁄2 oz. balls.
Meanwhile, start the “couscous” by placing riced cauliflower, water, and rosemary in a medium pot. Cover and cook over medium heat, until the cauliflower is tender (about 10-15 minutes). Remove pot from heat. Discard the rosemary and allow cauliflower to cool.
In a large sauté pan, heat olive oil on medium-high heat. Add the meatballs to the pan and sauté for about 5 minutes, swirling the pan every so often so meatballs brown on all sides and don’t stick to pan. Add the Cinnamon Pear Balsamic to the pan to deglaze. Let the balsamic reduce to thicken and fully coat the meatballs; remove meatballs from pan and set aside.
In the same pan, add a little more oil and raisins and onion. Sauté a few minutes, until onion is translucent. Add the cauliflower “couscous” to the pan and stir to fully combine all of the ingredients. Once the couscous is heated through, remove from heat, add lemon zest and Persion Lime Infused Olive Oil, and toss.
To serve, spoon some couscous into a serving bowl and top with chopped Marcona almonds. Spoon the meatballs over the couscous and drizzle some of the pan glaze over the entire dish. Sprinkle with parsley for garnish.