Basil Chicken Meatballs with Summer Couscous
Tender chicken meatballs infused with basil and garlic are paired with a lemony couscous tossed with juicy summer vegetables. This dish is balanced, colorful, and full of bright Mediterranean flavors — a perfect light dinner or meal-prep option.
⏱ Time
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 4
Ingredients
For the Basil Chicken Meatballs
1 lb (450 g) ground chicken
½ cup breadcrumbs (panko or regular)
1 egg
2 garlic cloves, minced
2 tbsp fresh basil, finely chopped (plus more for garnish)
1 tbsp fresh parsley, chopped
2 tbsp grated Parmesan cheese (optional)
Zest of ½ lemon
Salt & black pepper, to taste
2 tbsp olive oil (for searing)
For the Summer Couscous
1 cup pearl couscous (Israeli couscous)
2 cups vegetable or chicken broth
1 tbsp olive oil
1 zucchini, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
½ cup corn kernels (fresh or frozen)
2 green onions, sliced
1 tbsp fresh lemon juice
1 tbsp olive oil
Salt & black pepper, to taste
Garnish
Fresh basil leaves
Crumbled feta or shaved Parmesan (optional)
Extra lemon wedges
Instructions
1. Make the Meatballs
1. In a bowl, combine ground chicken, breadcrumbs, egg, garlic, basil, parsley, Parmesan, lemon zest, salt, and pepper.
2. Mix gently until just combined (don’t overwork).
3. Roll into 16–18 small meatballs.
4. Heat olive oil in a skillet over medium heat.
5. Cook meatballs 8–10 minutes, turning occasionally, until golden and cooked through (internal temp 165°F / 74°C). Remove and keep warm.
2. Prepare the Summer Couscous
1. In a saucepan, toast couscous with 1 tbsp olive oil for 1–2 minutes.
2. Add broth, bring to a boil, reduce heat, cover, and simmer for 10 minutes until tender. Fluff with a fork.
3. In a skillet, sauté zucchini, bell pepper, and corn for 5–6 minutes until tender.
4. Stir vegetables, cherry tomatoes, green onions, lemon juice, olive oil, salt, and pepper into couscous.
3. Assemble
1. Serve couscous in bowls or on a platter.
2. Top with basil chicken meatballs.
3. Garnish with fresh basil, feta or Parmesan, and lemon wedges.
Notes & Tips
Meal Prep: Both meatballs and couscous can be made 1–2 days ahead and stored separately.
Extra Flavor: Add olives or sun-dried tomatoes to the couscous for more Mediterranean flair.
Grilling Option: Grill the meatballs on skewers for a smoky summer twist.
Gluten-Free: Use quinoa instead of couscous.
❓ Frequently asked questions FAQ
Q: Can I bake the meatballs instead of pan-frying?
A: Yes — bake at 400°F (200°C) for 18–20 minutes until golden and fully cooked.
Q: Can I swap pearl couscous for regular couscous?
A: Yes — regular couscous cooks in just 5 minutes, so adjust timing accordingly.
Q: Can I make it dairy-free?
A: Skip the Parmesan in the meatballs and use olive oil + lemon zest as garnish instead of cheese.
Nutrition information
Calories: 460
Protein: 32 g
Carbs: 45 g
Fiber: 5 g
Fat: 18 g
Sodium: 520 mg