Nigella Lawson - Turkey meatballs in tomato sauce & Arugula and lemon couscous

Arugula and lemon couscous
Nigella Lawson
Ingredients

3 1/3 cups chicken or vegetable broth (carton, can or cube), preferably organic
3 tablespoons garlic-flavored oil
2 3/4 cups couscous
Zest and juice of 1 lemon
4 scallions, thinly sliced
4 ounces (about 3 cups) arugula leaves
Salt and pepper, to taste

Preparation

Heat the broth until boiling.

Heat the oil in a medium saucepan that comes with a lid, and add the couscous and fry, stirring all the time, for about 2-3 minutes.

Pour in the hot broth, still stirring, and keep stirring over a very gentle heat until the stock is absorbed into the couscous, about 5 minutes.

Turn off the heat, leaving the pan where it is, with a tight-fitting lid, for another 10 minutes. (If you cook on gas, you could leave it on the lowest setting with a heat diffuser under the pan, if you have one.)

Fork through the couscous, turning it out into a big bowl. Keep working the couscous with the fork to make it lump-free. Sprinkle in the lemon zest and juice, sliced scallions, and salt and pepper, to taste, before adding the arugula leaves and tossing together carefully to mix.
Serving Size

Serves 4-6

Turkey meatballs in tomato sauce
Nigella Lawson
Ingredients

Tomato sauce
1 onion, peeled
1 celery stalk
2 tablespoons garlic-flavored oil
1 teaspoon dried thyme
Two 14-ounce cans diced tomatoes, plus approximately 2 full cans of water
1 teaspoon sugar
1 teaspoon kosher salt or 1/2 teaspoon table salt
Pepper, to taste
Meatballs
1 pound ground turkey
1 egg
3 tablespoons breadcrumbs
3 tablespoons grated Parmesan cheese
2 tablespoons finely chopped onion and celery (from the tomato sauce ingredients)
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme

Preparation

Put the peeled onion and the celery into a food processor and blitz to a mush. Reserve two tablespoons for the meatball mixture.

Warm the garlic-flavored oil in a large, heavy saucepan or Dutch oven, add the onion and celery mixture, along with the thyme, and cook at moderate to low heat, stirring every now and again, for about 10 minutes.

Add the cans of tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir and let it come to a bubble, then turn the heat down to simmer gently while you get on with the meatballs.

Put all the ingredients for the meatballs, including the reserved chopped onion and celery and salt according to preference, into a large bowl and mix together, gently, with your hands.

Don't overmix, as that will make the meatballs dense-textured and heavy

When all the meatball ingredients are just amalgamated, start rolling. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll into a ball between the palms of your hands. Put the meatballs on a rimmed baking sheet, lined with parchment paper, as you go. You should get about 50 little meatballs.

Drop these gently into the simmering sauce

Let the meatballs simmer for 30 minutes, until cooked through. Serve with rice or pasta. I sometimes give them an automatic upgrade by serving with the arugula and lemon couscous.
Tips

Make ahead note: The meatballs and sauce can be made up to two days ahead. Transfer meatballs and sauce to a non-metallic bowl to cool, cover and refrigerate as soon as possible. Reheat gently in a saucepan, giving the occasional stir (be careful not to break up the meatballs), until meatballs and sauce are piping hot.

Freeze note: The cooled meatballs and sauce can be frozen in airtight containers for up to three months. You may find it handy to freeze in individual portions if making a large quantity. Thaw overnight in the refrigerator and reheat as above.
Serving Size

Serves 4-8
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