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 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. Bake 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.

While turkey cooks, add 2/3 cup water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.

While couscous cooks, finely chop mint. Zest, then juice lemon. Add sour cream, mint, 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 lemon-mint cream over top.