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Cal Smart Moroccan-Spiced Turkey Bowl
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Cal Smart Moroccan-Spiced Turkey Bowl

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.

Quick Prep
Calorie Smart

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

Preparation Time30 minutes


serving amount

340 g

Turkey Breast Portions

1 tbsp

Moroccan Spice Blend

½ cup


(Contains Wheat)

200 g


160 g

Sweet Bell Pepper

56 g

Red Onion

6 g


7 g


1 unit


3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2 tbsp


¾ tsp


½ tsp



Nutrition Values

Calories610 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber8 g
Protein51 g
Cholesterol100 mg
Sodium1160 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.


Baking Sheet
Parchment Paper
Paper Towel
Large Non-Stick Pan
Medium Pot
Medium Bowl


Prep veggies

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.

Prep turkey

Pat turkey dry with paper towels. Season with Moroccan Spice Blend, salt and pepper.

Roast turkey and veggies

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.

Cook couscous

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.

Make lemon-mint cream

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.

Finish and serve

Thinly slice turkey. Stir roasted veggies into couscous. Divide couscous between plates, then top with turkey. Drizzle lemon-mint cream over top.