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Lemon Tahini Turkey and Couscous

Lemon Tahini Turkey and Couscous

with roast Mediterranean veg
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
659 kcal
Protein
: 
58.5g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Sesame
  • Mustard
  • Barley
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • May contain traces of allergens

A recipe conveniently customised just to your liking.

Serving amount

1 sachet(s)

Tahini

(Contains: Sesame)

1 unit(s)

Lemon

1 sachet(s)

Honey

1 unit(s)

Courgette

2 sachet(s)

Paprika

(Contains: Mustard)

2 unit(s)

Tomato

2 sachet(s)

Middle Eastern Style Spice Mix

(Contains: Sesame, Mustard)

1 bunch(es)

Scallion

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

320 grams

Irish Turkey Breast

75 grams

Yoghurt

(Contains: Milk)

150 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2756 kJ
Energy (kcal)659 kcal
Fat13.9 g
of which saturates3.3 g
Carbohydrate74.1 g
of which sugars13.6 g
Dietary Fiber7.8 g
Protein58.5 g
Salt3.2 g
Potassium784 mg
Calcium126.9 mg
Iron2.9 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 your delivered box.
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Quarter the tomato.
  • Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
  • Trim and thinly slice the scallion.
  • Quarter the lemon.
Cook the Turkey
2
  • Lay the tomato and courgette on a lined baking tray.
  • Toss with half the Middle Eastern spice, half the paprika, salt, pepper and a drizzle of oil. 
  • Roast on the top shelf of your oven until cooked through, 25-30 mins. 
  • When 15 mins of cooking time remain, add the turkey to the tray and return to the oven for remaining 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
Make the Couscous
3
  • Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
  • Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
  • Drain in a sieve and pop back in the pot. Season to taste with salt and pepper. Cover with a lid and leave to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Mix the Sauce
4
  • To a small mixing bowl, add tahini, yoghurt, honey, a drizzle of oil, the remaining Middle Eastern spice and lemon juice to taste.
  • Stir to combine and season to taste with salt and pepper.
Finishing Touches
5
  • Stir the remaining paprika through the cooked couscous, fluffing it up as you go.
  • Season to taste with salt and pepper.
Divide and Serve
6
  • Divide the couscous between plates.
  • Top with the turkey and roast veg.
  • Drizzle the tahini over the top and finish with a scattering of scallion.
Meal right image

Explore Similar Recipes

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