Grilled Pesto Turkey
with Veggie Couscous and Goat Cheese Salad- Wheat
- Milk
- Egg
- Mustard
- Soy
- Sulphites
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Crustaceans
- Fish
- Milk
- Mustard
- Tree nuts
- Sesame
- Wheat
- Peanuts
- Triticale
Smoky, savoury, bright and herbaceous, these Grilled Pesto Turkey and couscous bowls are about to become your new go-to dinner this summer! Ingredients: Turkey breast • Zucchini • Sweet bell pepper • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Arugula and spinach mix (arugula, spinach) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.
Ingredients
340 g
Turkey Breast Portions
½ cup
Couscous
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
28 g
Arugula and Spinach Mix
1 unit(s)
Garlic, cloves
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: May contain traces of allergens, Milk, Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
7.5 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Cut zucchini into 1/4-inch slices lengthwise.
- Core, then cut pepper into halves.
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- To a plate, add zucchini and peppers. Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with pepper and half the garlic salt.
- In a small bowl, combine mayo, 1/2 tsp (1 tsp) garlic, 1 tsp (2 tsp) lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1/2 tsp (1 tsp) water. Season with salt and pepper.
- Meanwhile, pat turkey dry with paper towels. Season with pepper and remaining garlic salt.
- On a plate, brush pesto all over turkey.
- Gather turkey, veggies, a clean plate and tools on a platter, then head out to grill!
- To one side of the grill, add turkey. Close lid and grill for 5-8 min per side, until cooked through.**
- Transfer turkey to the clean plate.
- Add veggies to the other side of the grill. Close lid and grill for 3-4 min per side, flipping once, until tender.
- Return to the same plate.
- To a medium pot, add 2/3 cup (1 1/3 cups) water and stock powder. Bring to a boil over high.
- To the boiling water, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- When done, add 1 tbsp (2 tbsp) butter. Season with salt and pepper.
- Meanwhile, when cool enough to touch, cut veggies into 1/4-inch pieces.
- Thinly slice turkey.
- To the pot with couscous, stir in veggies and arugula and spinach mix.
- Divide couscous between plates. Top with turkey
- Spoon lemon aioli over top.
- Sprinkle couscous with goat cheese.
