avec courgettes, épinards et sauce au yogourt
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Tags
Dinde hachée
250 g
Couscous
0.5 cup
Courgette
1 unit(s)
Mirepoix
113 g
Bébés épinards
56 g
Persil
7 g
Sauce au yogourt
3 tbsp
Confiture d'abricots
2 tbsp
Base de sauce tomate
2 tbsp
Mélange d'épices harissa
7 g
Bouillon de poulet en poudre
7.5 g
Beurre
1 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add half the stock powder and 2/3 cup (1 1/3 cups) water. Season with salt and 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.
- Quarter zucchini lengthwise, then cut into 1/2-inch quarter moons.
- To an unlined baking sheet, add zucchini, half the Harissa Spice Blend and and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Broil in the middle of the oven for 8-10 min until tender-crisp and golden.
- Meanwhile, heat a large non-stick pan over high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey, mirepoix, tomato sauce base, remaining Harissa Spice Blend, remaining stock powder and apricot spread. Cook for 4-6 min, breaking up turkey into smaller pieces, until sticky and cooked through.**
- Stir in spinach. Season with salt and pepper.
- Meanwhile, roughly chop parsley.
- When turkey is done, remove from heat. Stir in 2 tbsp (1/4 cup) water.
- Fluff couscous with a fork. Stir in zucchini, half the parsley and 1 tbsp (2 tbsp) butter.
- Divide couscous between bowls.
- Top with turkey mixture.
- Drizzle yogurt sauce over top.
- Sprinkle remaining parsley over top.
600
kcal
Calories
24
g
Fat
7
g
Saturated Fat
58
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
36
g
Protein
115
mg
Cholesterol
1120
mg
Sodium
0.3
g
Trans Fat
1200
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
avec courgettes, épinards et sauce au yogourt
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