Instructions
Follow the steps and taste along the way.
Roast the zucchini
Preheat the oven to 220 °C. Cut the zucchini into half-moons about 2 cm thick, and toss with 15 ml olive oil, 0.5 g salt, and 0.5 g black pepper. Spread in a single layer on a baking sheet and roast for 20 to 22 minutes, turning the pieces after 12 minutes so they brown on both sides.
Prepare the turkey mixture
Finely grate the onion and press the garlic. In a bowl, mix them with the turkey, breadcrumbs, cumin, coriander, 4 g salt, 1 g black pepper, and 10 ml olive oil. Mix just until combined, then shape the mixture into 16 balls.
Bake the meatballs
Arrange the meatballs on a second baking sheet lined with parchment paper and place them in the oven alongside the zucchini. Bake for 16 to 18 minutes, until golden on the outside and cooked through in the center; if checking with an instant-read thermometer, the internal temperature should reach 74 °C.
Prepare the apricot couscous
Cut the dried apricots into small pieces and chop the parsley. Put the couscous in a heatproof bowl and add 5 ml olive oil and 1 g salt. Pour over 300 ml boiling water, cover, and leave to stand for 8 minutes. Then fluff with a fork and stir in the apricots, parsley, and the finely grated zest and juice of one lemon.
Mix the mint yogurt
Finely chop the mint. Mix the yogurt with the mint, the juice of the second lemon, and 0.5 g salt. The dip should taste fresh and tangy; mix thoroughly and set aside until the baking is finished.
Serve
Divide the couscous among plates and add the roasted zucchini and turkey meatballs. Serve with the mint yogurt, keeping the dip separate on the plates so the couscous stays fluffy.
