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Cal Smart Harissa-Spiced Turkey
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Cal Smart Harissa-Spiced Turkey

Cal Smart Harissa-Spiced Turkey

with Almond Pilaf

You won't believe a meal this good is also calorie-conscious! A seasoned rice pilaf is accented with toasted almonds for some nutty crunch, while North African-spiced turkey and veggies bring warm, earthy vibes to complete the dish!

Cal Smart is based on a per serving calculation of the recipe's kilocalorie amounts.

Tags:
Calorie Smart
Allergens:
Almonds/Amandes
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

1 tbsp

Harissa Spice Blend

160 g

Sweet Bell Pepper

200 g

Zucchini

2 tbsp

Tomato Sauce Base

¾ cup

Basmati Rice

1 unit

Chicken Broth Concentrate

14 g

Almonds, sliced

(Contains Almonds/Amandes)

7 g

Parsley

1 tsp

Garlic Salt

Not included in your delivery

½ tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories650 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate75 g
Sugar8 g
Dietary Fiber6 g
Protein35 g
Cholesterol125 mg
Sodium1320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add rice, broth concentrate, half the garlic salt and 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. 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.

Prep and toast almonds
2

Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, core then cut pepper into 1/2-inch pieces.Halve zucchini lengthwise, then cut into 1/4-inch half-moonsWhen hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate.

Cook veggies
3

Return the same pan to medium-high.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer veggies to another plate.

Cook turkey
4

Return the same pan to medium-high. Add 1/2 tbsp butter (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add tomato sauce base, Harissa Spice Blend and remaining garlic salt. Season with pepper. Cook, stirring often, until fragrant, 30 sec.Add veggies and 3/4 cup water (1 1/4 cups for 4 ppl). Cook, stirring often, until sauce reduces slightly, 2-3 min. Season with salt and pepper, to taste.

Finish pilaf
5

Meanwhile, roughly chop parsley.Add almonds, half the parsley and 1/2 tbsp butter (dbl for 4 ppl) to rice. Fluff with a fork to combine until butter melts.

Finish and serve
6

Divide pilaf between plates. Top with turkey and veggies. Sprinkle remaining parsley over top.