Chicken-Turkey Meatballs with Giant Couscous

• Heat a light drizzle of olive oil in a frying pan over medium-high heat.
• Fry the meatballs for 2 - 3 minutes until evenly browned.
• Lower the heat and cover with the lid.
• Fry for 5 - 6 more minutes or until done, covered.

• Meanwhile, dice the bell pepper. 
• Chop the onion and crush or mince the garlic.
• Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the bell pepper, onion and garlic for 4 - 5 minutes.
• Add the Peruvian-style spices, the smoked paprika, the sugar and the passata. Simmer for 2 - 3 minutes.

• When the meatballs are done, add the BBQ sauce and a splash of water. Mix well to combine and simmer for 1 more minute.
• Deseed the jalapeño* and cut into thin rings.
• Finely chop the dill.

*Take care, this ingredient is spicy! Use as preferred.

• In a bowl, combine the jalapeño with the dill and half of the yogurt.
• Season to taste with salt and pepper.
• Keep the rest of the yogurt plain.
• Transfer the giant couscous to the vegetables and mix well to combine.