Cal Smart Moroccan-Spiced Turkey Bowl
with Roasted Vegetable Couscous
Our new Moroccan-Spiced Turkey Bowl proves that turkey never has to be boring! Served with roasted vegetables mixed with fluffy couscous and a delightfully fresh lemon-mint cream, eating healthy has never been this easy!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
1 tbsp
Moroccan Spice Blend
½ cup
Couscous
(Contains Wheat)
200 g
Zucchini
160 g
Sweet Bell Pepper
56 g
Red Onion
6 g
Garlic
7 g
Mint
1 unit
Lemon
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
¾ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 475°F.Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut zucchini in half lengthwise, then into 1/2-inch half-moons. Peel, then cut half the onion into 1/8-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. Add peppers, zucchini, onions, garlic and 1 tbsp oil (dbl for 4 ppl) to a parchment lined baking sheet. Season with salt and pepper, then toss to combine. Set aside.
Pat turkey dry with paper towels. Season with Moroccan Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Sear until golden-brown, 1-2 min per side. Transfer turkey to the baking sheet with veggies. Bake in the bottom of the oven until veggies are tender-crisp and turkey is cooked through, 6-9 min.** Transfer turkey to a clean cutting board to rest, 2-3 min.
While turkey cooks, add 2/3 cup water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.
While couscous cooks, finely chop mint. Zest, then juice lemon. Add sour cream, mint, lemon juice and lemon zest to a medium bowl. Season with salt and pepper, then stir to combine.
Thinly slice turkey. Stir roasted veggies into couscous. Divide couscous between plates, then top with turkey. Drizzle lemon-mint cream over top.
