with Roasted Vegetable Couscous
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Turkey breast • Zucchini • Sweet bell pepper • Red onion • Moroccan couscous (durum wheat semolina) (wheat) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Lemon • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Turkey Breast Portions
340 g
Couscous
0.5 cup
Moroccan Spice Blend
8 g
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Garlic, cloves
2 unit(s)
Parsley
7 g
Lemon
1 unit(s)
Garlic Salt
4 g
Sour Cream
86 mL
Pepper
0.125 tsp
Butter
0.5 tbsp
Salt
0.125 tsp
Oil
2 tbsp
- 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 1/4-inch half-moons.
- Peel, then cut half the onion into 1/8-inch slices (use whole onion for 4 servings).
- Peel, then mince or grate garlic.
- To a parchment-lined baking sheet, add peppers, zucchini, onions, garlic and 1 tbsp (2 tbsp) oil. 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 (2 tbsp) oil, then turkey. Sear for 1-2 min per side, until golden. Transfer turkey to the baking sheet with veggies.
- Roast in the bottom of the oven for 6-9 min, until veggies are tender-crisp and turkey is cooked through.**
- Transfer turkey to a clean cutting board to rest, 2-3 min.
- Meanwhile, to a medium pot, add remaining garlic salt, 2/3 cup (1 1/3 cups) water and 1/2 tbsp (1 tbsp) butter.
- Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, finely chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a medium bowl, add sour cream, parsley, lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir combine.
- Thinly slice turkey.
- Stir roasted veggies into couscous.
- Divide couscous between plates, then top with turkey.
- Drizzle lemon-parsley cream over top.
- Squeeze a lemon wedge over top.
650
kcal
Calories
26
g
Fat
8
g
Saturated Fat
55
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
51
g
Protein
125
mg
Cholesterol
1030
mg
Sodium
0.4
g
Trans Fat
1350
mg
Potassium
125
mg
Calcium
3
mg
Iron
