Cal Smart Harissa-Spiced Turkey
with Almond Pilaf
You won't believe a meal this good is also calorie-conscious! A seasoned rice pilaf is accented with toasted almonds for some nutty crunch, while North African-spiced turkey and veggies bring warm, earthy vibes to complete the dish!
Cal Smart is based on a per serving calculation of the recipe's kilocalorie amounts.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
1 tbsp
Harissa Spice Blend
160 g
Sweet Bell Pepper
200 g
Zucchini
2 tbsp
Tomato Sauce Base
¾ cup
Basmati Rice
1 unit
Chicken Broth Concentrate
14 g
Almonds, sliced
(Contains Almonds)
7 g
Parsley
1 tsp
Garlic Salt
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add rice, broth concentrate, half the garlic salt and 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, core then cut pepper into 1/2-inch pieces.Halve zucchini lengthwise, then cut into 1/4-inch half-moonsWhen hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate.
Return the same pan to medium-high.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer veggies to another plate.
Return the same pan to medium-high. Add 1/2 tbsp butter (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add tomato sauce base, Harissa Spice Blend and remaining garlic salt. Season with pepper. Cook, stirring often, until fragrant, 30 sec.Add veggies and 3/4 cup water (1 1/4 cups for 4 ppl). Cook, stirring often, until sauce reduces slightly, 2-3 min. Season with salt and pepper, to taste.
Meanwhile, roughly chop parsley.Add almonds, half the parsley and 1/2 tbsp butter (dbl for 4 ppl) to rice. Fluff with a fork to combine until butter melts.
Divide pilaf between plates. Top with turkey and veggies. Sprinkle remaining parsley over top.
