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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!

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Mediterranean Protein Smart dinners
Prep: 30 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 12 oz carrots
  • 1 zucchini
  • 1 tbsp za'atar spice
  • 2.5 oz israeli couscous
  • 1 chicken stock concentrate
  • 2 scallions
  • 2 garlics
  • 1 lemon
  • 3 tbsp sour cream
  • 10 oz ground turkey
  • 1 tbsp turkish spice blend
  • 2 tbsp soy sauce
  • 0.5 oz sliced almonds
  • salt
  • pepper
  • 1 tbsp olive oil
  • 1 tsp cooking oil
  • 24 oz carrots
  • 2 zucchinis
  • 1 tbsp za'atar spice
  • 5 oz israeli couscous
  • 2 chicken stock concentrates
  • 4 scallions
  • 4 garlics
  • 1 lemon
  • 6 tbsp sour cream
  • 20 oz ground turkey
  • 2 tbsp turkish spice blend
  • 2 tbsp soy sauce
  • 1 oz sliced almonds
  • salt
  • pepper
  • 1 tbsp olive oil
  • 1 tsp cooking oil

Instructions

  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.
  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.
  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.
  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.
  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!
  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°.