Turkey Kofta Tray Bake
with Couscous and Lemony Hummus Drizzle- Sulphites
- Wheat
- Sesame
- Egg
- Mustard
- Milk
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.
Ingredients
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)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers enjoyed the flavors, with the couscous receiving particular praise. Some felt the dish could use more seasoning.
- Ease of prep: Pre-cut onions were appreciated, though some suggested pre-cut shallots would be helpful to avoid tears while chopping.
- Suggestions: Consider omitting mayo from the hummus drizzle to reduce fat. Ensure zucchini and lemons are adequately sized for the recipe.
