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Spiced Turkey Tabbouleh
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Spiced Turkey Tabbouleh

Spiced Turkey Tabbouleh

with Feta

Turkey never has to be boring, and this stuffed turkey breast proves that! Paired with a plentiful bulgur salad, you'll never look at turkey the same!

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount

Tags:
Quick
Calorie Smart
Allergens:
Milk
Wheat
Sulphites

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

56 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

(Contains Milk)

6 g

Garlic

½ cup

Bulgur Wheat

(Contains Wheat)

160 g

Tomato

56 g

Red Onion

132 g

Mini Cucumber

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

7 g

Parsley

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

Not included in your delivery

¾ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Oil*

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Nutrition Values

Calories560 kcal
Fat20 g
Saturated Fat3.5 g
Carbohydrate45 g
Sugar5 g
Dietary Fiber11 g
Protein51 g
Cholesterol100 mg
Sodium1100 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

Zester
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Large Bowl

Instructions

Prep
1

Before starting, wash and dry all produce.

Cut tomatoes into 1/4 inch pieces. Cut cucumbers into 1/4 inch half-moons. Roughly chop parsley. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Peel, then mince or grate garlic.

Cook bulgur
2

Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then garlic and onions. Cook, stirring frequently, until soft, 2-3 min. Stir in bulgur, then 1/2 cup water and 1/2 tsp salt (dbl both for 4 ppl). Bring to a boil, then cover and remove from heat. Let stand, until tender and liquid is absorbed, 15-16 min. Fluff with a fork.

Cook turkey
3

While bulgur cooks, pat turkey dry with paper towels. Season both sides with Shawarma Spice Blend, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown all over and cooked through, 6-8 min.**

Make salad
4

While turkey cooks, combine vinegar with 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add spinach, tomatoes and cucumbers, then toss to coat. Stir in cooked bulgur, until combined. Season with salt and pepper.

Finish and serve
5

Thinly slice turkey. Divide bulgur salad between plates. Top with cooked turkey. Sprinkle feta and parsley over top.