Harissa and Apricot Turkey Bowls
with Herby Garlic Rice, Almonds and Feta
This meal has a warming balance of sweet and spicy flavours inspired by North Africa. Sweet apricot and spicy harissa come together to coat turkey and peppers in a sticky sauce. This flavour bomb is served over herby garlic rice and garnished with almonds, feta and parsley!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
¾ cup
Basmati Rice
2 tbsp
Apricot Spread
1 tbsp
Harissa Spice Blend
160 g
Sweet Bell Pepper
1 unit
Chicken Broth Concentrate
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains Milk)
113 g
Baby Tomatoes
28 g
Almonds, sliced
(Contains Almonds)
2 unit
Garlic, cloves
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Butter*
(Contains Milk)
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat a medium pot over medium heat. While the pot heats, peel, then mince or grate garlic. When the pot is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add rice and half the garlic. Cook, stirring often, until fragrant, 30 sec. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl). Cover and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Halve tomatoes. Season with salt and pepper. Roughly chop parsley.
Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey, peppers and Harissa Spice Blend. Season with salt and pepper. Cook, breaking up turkey into smaller pieces and stirring occasionally, until no pink remains in turkey, 4-5 min.** Add remaining garlic, apricot spread, broth concentrate and 1/4 cup water (1/3 cup for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Fluff rice with a fork, then add half the parsley. Season with pepper, to taste, then stir to combine.
Divide rice between bowls. Top with turkey and peppers and tomatoes. Sprinkle feta, almonds and remaining parsley over top.
