Lemon Oregano Pork Meatball Couscous Bowls

Easy baked extra lean ground pork meatballs served with couscous, zucchini, tomatoes, cucumber, and a light lemon yogurt sauce. It portions well for fresh, simple meal-prep lunches.

Lemon Oregano Pork Meatball Couscous Bowls
Prep time
15 min
Cook time
20 min
Yield
1 servings

Ingredients

  • 0.5 g Black Pepper
  • 15 g Breadcrumbs
  • 80 g Cherry tomatoes
  • 1 g Dried Oregano
  • 60 g Dry couscous
  • 80 g English cucumber
  • 150 g Extra Lean Ground Pork
  • 4 g Garlic
  • 60 g Greek Yogurt
  • 15 g Lemon juice
  • 8 g Olive oil
  • 25 g Red Onion
  • 1 g Salt
  • 100 g Zucchini

Instructions

  1. Heat the oven to 220°C and line a baking sheet with parchment paper.
  2. Finely chop the red onion and garlic. Dice the zucchini, cucumber, and cherry tomatoes.
  3. Mix the extra lean ground pork with the breadcrumbs, half of the red onion, half of the garlic, dried oregano, salt, and black pepper until just combined.
  4. Shape the pork mixture into small meatballs and place them on the baking sheet with the diced zucchini. Drizzle the zucchini with olive oil.
  5. Bake until the meatballs are fully cooked and the zucchini is tender, stirring the zucchini once during cooking.
  6. Prepare the dry couscous according to package directions, then fluff it and let it cool slightly.
  7. Stir the Greek yogurt with the lemon juice and remaining garlic to make a quick sauce.
  8. Portion the couscous, meatballs, roasted zucchini, cherry tomatoes, cucumber, and remaining red onion into a meal-prep container. Add the yogurt sauce before serving or pack it separately.