2021 is the year of the tray bake! Layers of zucchini, peppers and shawarma-spiced kofta get baked to perfection, piled on top of Israeli couscous, and finished with lemony garlic-hummus sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Turkey
7 g
Parsley
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
200 g
Zucchini
160 g
Sweet Bell Pepper
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains Wheat)
50 g
Shallot
56 g
Red Onion, sliced
¾ cup
Pearl Couscous
(Contains Wheat)
57 g
Hummus
(Contains Sesame)
1 unit
Chicken Stock Reduction
3 g
Garlic
1 tsp
Garlic Salt
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Unsalted Butter*
(Contains Milk)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot (use same for 4ppl). Cover and bring to a boil over high heat. While water comes to a boil, core then cut pepper into 1-inch pieces. Cut zucchini into 1/2-inch rounds. Roughly chop parsley. Peel, then grate shallot. Zest, then juice lemon. Peel, then mince or grate garlic.
Combine turkey, panko, half the garlic, half the garlic salt, half the parsley and half the Shawarma Spice Blend in a medium bowl. Season with pepper. Roll mixture into 6 2x1-inch logs (12 for 4 ppl).
Add the peppers, zucchini, onions, remaining Shawarma Spice Blend, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Toss to coat, then spread into an even layer. Arrange koftas on top of the veggies. Bake in the middle of the oven, until veggies are tender and koftas are cooked through, 12-16 min.
While veggies and koftas bake, add couscous to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. When pasta is tender, reserve 2 tbsp pasta water (dbl for 4 ppl), then drain and return to the same pot, off heat.
Add broth concentrate, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tbsp butter (dbl all for 4 ppl), remaining parsley and reserved pasta water to the large pot with couscous. Stir to combine. Stir together hummus, mayo, remaining lemon juice and remaining garlic in a small bowl.
Divide couscous between plates. Top with veggies and koftas. Drizzle lemony hummus drizzle over top.