Harissa and Apricot Turkey Bowls
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Harissa and Apricot Turkey Bowls

Harissa and Apricot Turkey Bowls

with Herby Garlic Rice, Almonds and Feta

This meal has a warming balance of sweet and spicy flavours inspired by North Africa. Sweet apricot and spicy harissa come together to coat turkey and peppers in a sticky sauce. This flavour bomb is served over herby garlic rice and garnished with almonds, feta and parsley!


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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Turkey

¾ cup

Basmati Rice

2 tbsp

Apricot Spread

1 tbsp

Harissa Spice Blend

160 g

Sweet Bell Pepper

1 unit

Chicken Broth Concentrate

7 g


¼ cup

Feta Cheese, crumbled

(Contains Milk)

113 g

Baby Tomatoes

28 g

Almonds, sliced

(Contains Almonds)

2 unit

Garlic, cloves

Not included in your delivery

½ tbsp


1 tbsp


(Contains Milk)

0.38 tsp


¼ tsp



Nutrition Values

Calories770 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate87 g
Sugar19 g
Dietary Fiber7 g
Protein38 g
Cholesterol125 mg
Sodium1110 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook garlic rice

Before starting, wash and dry all produce. Heat a medium pot over medium heat. While the pot heats, peel, then mince or grate garlic. When the pot is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add rice and half the garlic. Cook, stirring often, until fragrant, 30 sec. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl). Cover and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Toast almonds

Meanwhile, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.


Meanwhile, core, then cut pepper into 1/2-inch pieces. Halve tomatoes. Season with salt and pepper. Roughly chop parsley.

Cook turkey and peppers

Heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey, peppers and Harissa Spice Blend. Season with salt and pepper. Cook, breaking up turkey into smaller pieces and stirring occasionally, until no pink remains in turkey, 4-5 min.** Add remaining garlic, apricot spread, broth concentrate and 1/4 cup water (1/3 cup for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.

Finish rice

Fluff rice with a fork, then add half the parsley. Season with pepper, to taste, then stir to combine.

Finish and serve

Divide rice between bowls. Top with turkey and peppers and tomatoes. Sprinkle feta, almonds and remaining parsley over top.