Moroccan Spiced Turkey Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Moroccan Spiced Turkey Bowl

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.

Tags:
Quick
•Calorie Smart
Allergens:
Wheat
•Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

1 tbsp

Moroccan Spice Blend

½ cup

Couscous

(Contains Wheat)

200 g

Zucchini

160 g

Sweet Bell Pepper

56 g

Red Onion

6 g

Garlic

7 g

Mint

1 unit

Lemon

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2 tbsp

Oil*

1 tbsp

Salt*

½ tsp

Pepper*

sideBannerName

Nutrition Values

Calories610 kcal
Fat20 g
Saturated Fat4.5 g
Carbohydrate58 g
Sugar9 g
Dietary Fiber8 g
Protein51 g
Cholesterol105 mg
Sodium1040 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.

Utensils

•Baking Sheet
•Parchment Paper
•Zester
•Paper Towel
•Large Non-Stick Pan
•Medium Pot
•Medium Bowl

Cooking Steps

Prep veggies
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 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.

Prep turkey
2

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

Roast turkey and veggies
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. Bake, in the bottom of the oven, until veggies is tender-crisp and turkey cooked through, 7-9 min.

Cook couscous
4

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.

Make cream
5

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.

Finish and serve.
6

Thinly slice turkey. Stir roasted veggies into couscous. Divide couscous mixture between plates, then top with sliced turkey. Drizzle lemon-mint cream over top.