Shawarma Spiced Turkey and Couscous
with Apricots and Spiced Chickpeas
Simple Mediterranean flavours come together in the most blissful way in this dish. Fresh and light veggies, couscous and chickpeas fill you up without bringing you down! Add creamy yogurt raita, and you have a winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
g
Turkey Strips
56 g
Dried Apricots
unit(s)
Chickpeas
7 g
Parsley
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 unit(s)
Mini Cucumber
1 unit(s)
Greek Yogurt
(Contains Milk)
tbsp
White Wine Vinegar
(Contains Sulphites)
tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
113 g
Baby Tomatoes
113 g
Red Onion, sliced
½ cup
Couscous
(Contains Wheat)
Not included in your delivery
¼ tsp
Pepper*
½ tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Drain and rinse chickpeas. Toss chickpeas with half the cumin-turmeric spice blend and 1 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of the oven, stirring chickpeas halfway through cooking, until golden-brown, 17-18 min.
While chickpeas roast, pat turkey strips dry with paper towels. Add turkey, onions, shawarma spice, remaining cumin-turmeric blend and 2 tbsp oil on another parchment-lined baking sheet. Season with salt and pepper. Toss to coat. Roast in the top of the oven, until cooked through, 10-12 min.**
While the turkey roasts, roughly chop parsley. Roughly chop apricots. Grate 1 cucumber directly into a small bowl. Sprinkle over 1/4 tsp salt. Set aside. Cut remaining cucumber into 1/4-inch rounds. Halve the tomatoes.
Bring a kettle of water to a boil. Stir together couscous and apricots in a large bowl. Stir in 1 1/2 cups boiling water. Cover and let stand, until couscous is tender and liquid is absorbed, 5-6 min.
Drain liquid from salted cucumber. Add yogurt, half the parsley, half the vinegar and 1 tsp sugar to the small bowl with the cucumber. Season with salt and pepper. Stir to combine. Set aside. Whisk together
2 tbsp oil, remaining vinegar and 1/2 tsp sugar in another large bowl. Add sliced cucumber and tomatoes. Toss to coat. Season with salt and pepper.
Fluff couscous with a fork and stir in chickpeas and remaining parsley. Season with salt and peper. Divide couscous between bowls and top with turkey and marinated veggies. Dollop with cucumber-raita.
