Cal Smart Moroccan-Spiced Turkey Bowls

Very High Fibre

High Protein

Under 650 Calories

with Roasted Vegetable Couscous

10 min

Difficulty: 2/3

Moroccan

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Gluten

Tags

30-min-or-less

Very High Fibre

High Protein

Dinner-bowls

Taste-of-middle-east

Under 650 Calories

Quick Prep

Healthy Kickstart

High-protein-picks

Ingredients

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

0.5 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

Salt

0.125 tsp

Oil

2 tbsp

Preparation

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 pepper and half the garlic salt, 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.
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 and 2/3 cup (1 1/3 cups) water.
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.