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 thick half-moons. Peel, then thinly slice half the onion (whole onion for 4 ppl) into 1/8-inch slices. Peel, then mince or grate garlic. Add peppers, zucchini, onion, 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 is tender-crisp and turkey cooked through, 7-9 min.

Add 2/3 cup water and 1/2 tbsp 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 together. Cover and let stand for 5 min.

Finely chop mint. Zest, then juice lemon. Mix sour cream, mint, lemon juice and lemon zest together in a medium bowl. Season with salt and pepper.

Thinly slice turkey. Stir roasted veggies into couscous. Divide couscous mixture between plates, then top with sliced turkey. Drizzle lemon-mint cream over top.