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.