Moroccan Turkey Meatballs

• 12 ounces Shady Brook Farms(R) Fresh Family Size Italian Style Turkey Meatballs
• 14 1/2 ounces stewed tomatoes unsalted
• 1 cup frozen mixed vegetables, thawed
• 2 cloves garlic crushed
• 2 teaspoons chopped fresh mint or 1 teaspoon dried mint
• 2/3 cup low-fat yogurt
• 1 1/4 cups water
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 cup whole wheat couscous

1. In a medium skillet, combine meatballs, tomatoes, cumin and cinnamon. Simmer over medium heat until meatballs are thoroughly heated, about 6 minutes.
2. Meanwhile, in a medium saucepan, bring water to a boil. Add couscous and vegetables, cover and remove from heat. Let sit 5 minutes; fluff with a fork.
3. Whisk together yogurt, garlic and mint.
4. Transfer couscous to a serving platter and top with meatballs and tomatoes.
5. Drizzle with yogurt mixture or serve it on the side.

italian style turkey meatballs, tomatoes, mixed vegetables, garlic, fresh mint, lowfat yogurt, water, ground cumin, ground cinnamon, whole wheat couscous

Taken from www.yummly.com/recipe/Moroccan-Turkey-Meatballs-772087 (may not work)