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Spice Is Nice Turkey Couscous Bowls
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Spice Is Nice Turkey Couscous Bowls

Spice Is Nice Turkey Couscous Bowls

with Za’atar Roasted Veggies, Lemony Garlic Sauce & Almonds

A big bowl of savory warm goodness is just how we like to end our day. Try this easy, tasty dinner bowl idea from the OG bowl lovers. Start with fluffy couscous, combine it with sweet za’atar-roasted carrots and zooks, then top with savory soy sauce and Tunisian-spiced turkey. A drizzle of creamy garlic-lemon sauce, and sprinkle with crunchy almonds and scallion greens adds deliciousness in every bite. Now curl up on the couch with a spoon and dig in!

Tags:
Protein Smart
Mediterranean
Allergens:
Sesame
Wheat
Milk
Soy
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Carrots

1 unit

Zucchini

1 tablespoon

Za'atar Spice

(Contains Sesame)

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Chicken Stock Concentrate

2 unit

Scallions

2 clove

Garlic

1 unit

Lemon

3 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Ground Turkey

1 tablespoon

Turkish Spice Blend

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

½ ounce

Sliced Almonds

(Contains Tree Nuts)

Not included in your delivery

Salt

Pepper

1 tablespoon

Olive Oil

1 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories670 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate61 g
Sugar15 g
Dietary Fiber10 g
Protein39 g
Cholesterol115 mg
Sodium1040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Baking Sheet
Small pot
Zester
Small Bowl
Large Pan

Instructions

Start Prep & Roast Veggies
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Quarter zucchini lengthwise; slice crosswise into ½-inch-thick pieces. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces (halve lengthwise first if carrots are on the larger side). • Toss zucchini and carrots on a baking sheet with a large drizzle of olive oil, half the Za’atar Spice (all for 4 servings), salt, and pepper. (TIP: For easy cleanup, line sheet with aluminum foil first.) Roast on top rack until browned and tender, 18-22 minutes.

Cook Couscous
2

• Meanwhile, in a small pot, combine couscous, stock concentrate, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.

Finish Prep
3

• Peel and mince or grate garlic; reserve a pinch in a small bowl. Zest and quarter lemon. Trim and thinly slice scallions, separating whites from greens.

Make Sauce
4

• To bowl with reserved garlic, add sour cream and a pinch of lemon zest (big pinch for 4 servings). Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

Cook Turkey
5

• Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and a pinch of salt; cook, stirring, until fragrant, 1 minute. • Add turkey*, Turkish Spice Blend, half the soy sauce (all for 4 servings), and remaining garlic. Cook, breaking meat up into pieces, until turkey is cooked through, 4-6 minutes. Season with salt and pepper to taste. TIP: Near the end of cooking, stir in a splash of water and scrape up browned bits from bottom of pan to ensure turkey is saucy and flavorful!

Finish & Serve
6

• Fluff couscous with a fork; stir in roasted veggies, a squeeze of lemon juice (two squeezes for 4 servings), and a drizzle of olive oil. Taste and season with salt and pepper. • Divide couscous between bowls; top with turkey. Drizzle with sauce and garnish with almonds and scallion greens. Serve with any remaining lemon wedges on the side.

Ground Turkey is fully cooked when internal temperature reaches 165°.