• 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 1/2 tbsp (1 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 9-12 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.

If you've opted to get chicken breasts, sear in the same way recipe instructs you to sear turkey breast portions, then increase roast time to 9-12 min.**