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Cal Smart Moroccan-Spiced Turkey Bowls

Cal Smart Moroccan-Spiced Turkey Bowls

with Roasted Vegetable Couscous

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This dish proves that turkey never has to be boring, especially when it's served with roasted vegetable couscous and a delightfully fresh lemon-parsley cream! Eating healthy has never been this easy!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:Quick PrepCalorie Smart (650kcal or less)
Allergens:Wheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

1 tbsp

Moroccan Spice Blend

½ cup

Couscous

(ContainsWheat/Blé)

200 g

Zucchini

160 g

Sweet Bell Pepper

56 g

Red Onion

2 unit

Garlic, cloves

7 g

Parsley

1 unit

Lemon

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories600 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber8 g
Protein51 g
Cholesterol100 mg
Sodium1010 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Medium Pot
Measuring Cups
Zester
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

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 half the garlic salt and pepper, then toss to combine. Set aside.

2

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

3

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. Roast 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.

4

Meanwhile, add remaining garlic salt and 2/3 cup water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.

5

Meanwhile, finely chop parsley. Zest lemon, then juice half. Cut remaining lemon into wedges. Add sour cream, parsley, lemon juice and lemon zest to a medium bowl. Season with salt and pepper, then stir to combine.

6

Thinly slice turkey. Stir roasted veggies into couscous. Divide couscous between plates, then top with turkey. Drizzle with lemon-parsley cream. Squeeze a lemon wedge over top, if desired.