Spiced Ground Turkey and Chickpea Tagine
with Lemony Couscous- Wheat
- Sesame
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Sesame
- Soy
- Fish
- Egg
- Mustard
- Sulphites
- Milk
- Crustaceans
- Tree nuts
- Peanuts
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Ground turkey • Zucchini • Sweet bell pepper • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Tahini sauce (soy, sesame) (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide).
Ingredients
250 g
Ground Turkey
½ unit(s)
Chickpeas
(May be present: Gluten, Wheat)
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
2 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 unit(s)
Beef Broth Concentrate
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
2 tbsp
Tahini Sauce
(Contains: Sesame, Soy May be present: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten)
8 g
Moroccan Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
Not included in your delivery
0.13 tsp
Sugar*
2 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Drain and rinse half the chickpeas (use all for 4 servings), then pat dry with paper towels.
- Quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
- Core, then cut pepper into 1/2-inch pieces.
- In a large bowl, toss together chickpeas, zucchini, peppers, half the Moroccan Spice Blend and 2 tsp (4 tsp) oil. Season with salt and pepper.
- To a parchment-lined baking sheet, add chickpea-veggie mixture.
- Roast at the top of the oven for 10-12 min, until chickpeas are almost crispy.
- Stir, then return chickpea-veggie mixture to the oven and roast for 6-8 min, until chickpeas are crispy.
- Meanwhile, zest, then juice lemon.
- To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high. (NOTE: This is for your couscous.)
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add fig spread, beef broth concentrate, ginger-garlic puree, remaining Moroccan Spice Blend and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until fragrant. Season with salt and pepper.
- Once water is boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, in a small bowl, combine lemon juice, lemon zest, 1/8 tsp (1/4 tsp) sugar and 1/8 tsp (1/4 tsp) salt.
- Fluff couscous with a fork, then stir in lemon mixture.
- Divide couscous between bowls. Top with turkey and chickpea-veggie mixture.
- Drizzle tahini sauce over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
