Before starting, wash and dry all produce. Add rice, stock powder and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, peel, then mince or grate garlic.Core, then cut pepper into 1/2-inch pieces.Halve zucchini lengthwise, then cut into 1/4-inch half-moonsWhen hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate.

Return the same pan to medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer veggies to another plate.

Return the same pan to medium-high.Add 1/2 tbsp (1 tbsp) butter, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add tomato sauce base, Middle Eastern Seasoning and garlic. Season with pepper. Cook, stirring often, until fragrant, 30 sec.Add veggies and 3/4 cup (1 1/4 cups) water. Cook, stirring often, until sauce reduces slightly, 2-3 min. Season with salt and pepper, to taste.

Meanwhile, roughly chop parsley.Add half the almonds (use all for 4 ppl), half the parsley and 1/2 tbsp (1 tbsp) butter to rice. Fluff with a fork to combine until butter melts.

Divide almond pilaf between plates. Top with turkey and veggies.Sprinkle remaining parsley over top.