Turkey Koftas
with Couscous, Roasted Carrots and Garlic Hummus- Sesame
- Mustard
- Egg
- Wheat
- Milk
- Soy
- Mustard
- Sulphites
- Egg
- Crustaceans
- Wheat
- Gluten
- Soy
- Fish
- Milk
- May contain traces of allergens
- Peanuts
- Tree nuts
- Sesame
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
250 g
Ground Turkey
4 tbsp
Hummus
(Contains: Sesame May be present: Mustard, Sulphites, Egg, Crustaceans, Wheat, Gluten, Soy, Fish, Milk)
1 unit(s)
Carrot
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
7 g
Dukkah Spice
(Contains: Sesame May be present: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)
1 unit(s)
Zucchini
2 unit(s)
Garlic, cloves
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
0.17 cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tbsp
Tahini Sauce
(Contains: Sesame, Soy May be present: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten)
¼ cup
Couscous
(Contains: Wheat May be present: Gluten)
Not included in your delivery
0.63 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1/2 cup (1 cup) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. Once boiling, remove from heat, then add half the couscous (use all for 4 servings).
- Stir to combine. Cover and let stand for 5 min. When couscous is tender, fluff with a fork.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut carrot into 1/2-inch rounds.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- To a medium bowl, add turkey, Dukkah Spice, half the panko (all for 4 servings), half the garlic, half the parsley and 1/4 tsp (1/2 tsp) salt.
- Season with pepper, then combine.
- Roll turkey mixture into 6 (12) 2-inch logs.
- On one side of a parchment-lined baking sheet, arrange koftas.
- On the other side of the baking sheet, add carrots and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 12-16 min, until carrots are tender and koftas are cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, then zucchini and peppers. (NOTE: For 4 servings, cook in 2 batches, using 1 tbsp oil per batch.)
- Season with salt.
- Cook for 6-8 min, stirring often, until veggies are tender-crisp.
- To a small bowl, add hummus, half the tahini sauce (use all for 4 servings), mayo, 2 tsp (4 tsp) water and remaining garlic.
- Season with salt and pepper, then stir to combine.
- Fluff couscous with a fork. Season with salt and pepper.
- Divide couscous, veggies and roasted carrots between plates, then top with turkey koftas.
- Spoon garlic hummus over top.
- Sprinkle with feta and remaining parsley.
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**
