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 (650kcal or less) 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.
Turkey Breast Portions
Moroccan Spice Blend
Sweet Bell Pepper
Not included in your delivery
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 thick half-moons. Peel, then thinly slice half the onion (whole onion for 4 ppl) into 1/8-inch slices. Peel, then mince or grate garlic. Add peppers, zucchini, onion, 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.
Pat turkey dry with paper towels. Season with Moroccan Spice Blend, salt and pepper.
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 is tender-crisp and turkey cooked through, 7-9 min.
Add 2/3 cup water and 1/2 tbsp 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 together. Cover and let stand for 5 min.
Finely chop mint. Zest, then juice lemon. Mix sour cream, mint, lemon juice and lemon zest together in a medium bowl. Season with salt and pepper.
Thinly slice turkey. Stir roasted veggies into couscous. Divide couscous mixture between plates, then top with sliced turkey. Drizzle lemon-mint cream over top.