Cal Smart Spiced Turkey Tabbouleh
with Feta
Turkey never has to be boring and a sprinkling of our shawarma spice proves it! Pair that with a plentiful bulgur salad and you'll never look at turkey the same.
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
56 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit
Garlic, cloves
½ cup
Bulgur Wheat
(Contains Wheat)
160 g
Tomato
56 g
Red Onion
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
7 g
Parsley
1 unit
Vegetable Broth Concentrate
Not included in your delivery
0.63 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Cut tomatoes into 1/4 inch pieces. Roughly chop parsley. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Peel, then mince or grate garlic.
Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic and onions. Cook, stirring frequently, until soft, 2-3 min. Stir in bulgur, then 3/4 cup water, 1/2 tsp salt (dbl both for 4 ppl) and broth concentrate. Bring to a boil. Once boiling, cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.
Meanwhile, pat turkey dry with paper towels. Season with Shawarma Spice Blend, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown all over and cooked through, 6-8 min.**
Meanwhile, add vinegar and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine. Add spinach, tomatoes and bulgur, then toss to combine.
Thinly slice turkey. Divide tabbouleh between plates. Top with turkey. Sprinkle feta and parsley over top.
