Cal Smart Moroccan-Spiced Turkey Bowls
with Roasted Vegetable Couscous
This dish proves that turkey never has to be boring, especially when it's served with roasted vegetable couscous and a delightfully fresh lemon-parsley cream! Eating healthy has never been this easy!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
1 tbsp
Moroccan Spice Blend
½ cup
Couscous
(Contains Wheat)
200 g
Zucchini
160 g
Sweet Bell Pepper
56 g
Red Onion
2 unit
Garlic, cloves
7 g
Parsley
1 unit
Lemon
3 tbsp
Sour Cream
(Contains Milk)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 475°F. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut zucchini in half lengthwise, then into 1/2-inch half-moons. Peel, then cut half the onion into 1/8-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. Add peppers, zucchini, onions, garlic and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to combine. Set aside.
Pat turkey dry with paper towels. Season with Moroccan Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Sear until golden-brown, 1-2 min per side. Transfer turkey to the baking sheet with veggies. Roast in the bottom of the oven until veggies are tender-crisp and turkey is cooked through, 6-9 min.** Transfer turkey to a clean cutting board to rest, 2-3 min.
Meanwhile, add remaining garlic salt and 2/3 cup water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.
Meanwhile, finely chop parsley. Zest lemon, then juice half. Cut remaining lemon into wedges. Add sour cream, parsley, lemon juice and lemon zest to a medium bowl. Season with salt and pepper, then stir to combine.
Thinly slice turkey. Stir roasted veggies into couscous. Divide couscous between plates, then top with turkey. Drizzle with lemon-parsley cream. Squeeze a lemon wedge over top, if desired.
