Shawarma Spiced Turkey and Couscous
with Apricots and Spiced Chickpeas
Simple Mediterranean flavours come together in the most blissful way in this dish. Fresh and light veggies, couscous and chickpeas fill you up without bringing you down! Add creamy yogurt raita, and you have a winner!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
g
Lanières de dinde
56 g
Abricots séchés
pièce(s)
Pois chiches
7 g
Persil
1.5 cc
Mélange d'épices cumin-curcuma
(Peut contenir Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
1 pièce(s)
Mini concombres
1 pièce(s)
Yogourt grec
(Contient Lait)
cs
Vinaigre de vin blanc
(Contient Sulfites)
cs
Mélange d’épices shawarma
(Contient Sulfites Peut contenir Soya, Noix, Blé, Lait, Moutarde, Arachides, Sésame)
113 g
Petites tomates
113 g
Oignon rouge, tranché
½ tasse(s)
Couscous
(Contient Blé)
Pas inclus dans votre livraison
¼ cc
Poivre*
½ cc
Sucre*
2.5 cs
Huile*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
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.
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.**
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.
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.
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.
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.