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Shawarma Spiced Turkey and Couscous

Shawarma Spiced Turkey and Couscous

with Apricots and Spiced Chickpeas
3.5(94)
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Calories
: 
830 kcal
Protein
: 
56g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Sulphites
  • Wheat
  • Peanuts
  • Sesame
  • Sulphites
  • Milk
  • Tree nuts
  • Gluten
  • Egg
  • Soy
  • Mustard
  • May contain traces of allergens
  • Wheat
  • Triticale
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

310 g

Chicken Breast, Diced

28 g

Sultana Raisins

(May contain traces of: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)

1 unit(s)

Chickpeas

(May contain traces of: Gluten, Wheat)

7 g

Parsley

4 g

Cumin-Turmeric Spice Blend

(May contain traces of: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Soy, Mustard, Wheat, Triticale)

6 tbsp

Yogurt Sauce

(Contains: Milk)

tbsp

White Wine Vinegar

(Contains: Sulphites May contain traces of: Sesame, Milk, Egg, Soy, Mustard, Wheat, Fish)

g

Shawarma Spice Blend

(Contains: Sulphites May contain traces of: Peanuts, Sesame, Tree nuts, Soy, Mustard, Wheat)

2 unit(s)

Tomato

½ unit(s)

Red Onion

½ cup

Couscous

(Contains: Wheat May contain traces of: Gluten)

Not included in your delivery

¼ tsp

Pepper*

½ tsp

Sugar*

2.5 tbsp

Oil*

¼ tsp

Salt*

Calories830 kcal
Fat32 g
Saturated Fat6 g
Carbohydrate84 g
Sugar18 g
Dietary Fiber14 g
Protein56 g
Cholesterol125 mg
Sodium860 mg
Potassium1550 mg
Calcium175 mg
Iron4 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.
•Strainer
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Bowl
•Box Grater
•Small Bowl
•Measuring Cups
•Whisk

Cooking Steps

1

Drain and rinse chickpeas. Toss chickpeas with half the cumin-turmeric spice blend and 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of the oven, stirring chickpeas halfway through cooking, until golden-brown, 17-18 min.

2

While chickpeas roast, pat turkey strips dry with paper towels. Add turkey, onions, shawarma spice, remaining cumin-turmeric blend and 2 tbsp oil on another parchment-lined baking sheet. Season with salt and pepper. Toss to coat. Roast in the top of the oven, until cooked through, 10-12 min.**

3

While the turkey roasts, roughly chop parsley. Roughly chop apricots. Grate 1 cucumber directly into a small bowl. Sprinkle over 1/4 tsp salt. Set aside. Cut remaining cucumber into 1/4-inch rounds. Halve the tomatoes.

4

Bring a kettle of water to a boil. Stir together couscous and apricots in a large bowl. Stir in 1 1/2 cups boiling water. Cover and let stand, until couscous is tender and liquid is absorbed, 5-6 min.

5

Drain liquid from salted cucumber. Add yogurt, half the parsley, half the vinegar and 1 tsp sugar to the small bowl with the cucumber. Season with salt and pepper. Stir to combine. Set aside. Whisk together

2 tbsp oil, remaining vinegar and 1/2 tsp sugar in another large bowl. Add sliced cucumber and tomatoes. Toss to coat. Season with salt and pepper.

6

Fluff couscous with a fork and stir in chickpeas and remaining parsley. Season with salt and peper. Divide couscous between bowls and top with turkey and marinated veggies. Dollop with cucumber-raita.

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