\nPrep: 10 Cook: 30<\/p>\n
- \n
- 1<\/span>zucchini<\/span><\/li>\n
- 2\u00bd<\/span>oz Israeli couscous<\/span><\/li>\n
- 1<\/span>tsp chili flakes<\/span><\/strong><\/span><\/li>\n
- 1<\/span>onion <\/span><\/li>\n
- 1<\/span>bell pepper<\/span><\/li>\n
- 1<\/span>oz chicken stock concentrate<\/span><\/li>\n
- 10<\/span>oz ground turkey<\/span><\/li>\n
- 5<\/span>oz marinara sauce<\/span><\/li>\n
- salt & pepper<\/span><\/li>\n
- 2<\/span>tsp cooking oil<\/span><\/li>\n<\/ul>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/SpicySaucyTurkeyBowlPrep.jpg?resize=300%2C167\")
<\/p>\nPrep: <\/strong><\/p>\n
Adjust rack to top position and preheat oven to 450\u00b0F. Wash and dry produce.<\/p>\n
Trim and halve zucchini<\/strong> lengthwise, cut crosswise into \u00bd-inch-thick half-moons. Halve, peel, and dice onion<\/strong>. Core, de-seed, and dice bell pepper<\/strong> into \u00bd-inch pieces.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/SpicySaucyTurkeyBowlRoast.jpg?resize=300%2C167\")
<\/p>\nRoast zucchini: <\/strong><\/p>\n
Toss zucchini<\/strong> on a baking sheet with a drizzle of oil<\/strong>, salt<\/strong>, and pepper.<\/strong> Roast on top rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/SpicySaucyTurkeyBowlCouscous.jpg?resize=300%2C167\")
<\/p>\nCook couscous: <\/strong><\/p>\n
Meanwhile, in a small pot, combine couscous,<\/strong> stock concentrate<\/strong>, and \u00be cup water.<\/strong> Bring to a boil, then cover and reduce heat to low. Cook until couscous<\/strong> is tender, 6- to 8-minutes.<\/p>\n
Keep covered off heat until Step 5.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/SpicySaucyTurkeyBowlCook.jpg?resize=300%2C171\")
<\/p>\nCook turkey & bell pepper: <\/strong><\/p>\n
Heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add onion,<\/strong> season with salt.<\/strong> Cook, stirring occasionally, until softened and lightly browned, 6- to 8-minutes.<\/p>\n
Add turkey<\/strong>, bell pepper<\/strong>, and as many chili flakes<\/strong> <\/span>as you like. Season generously with salt<\/strong> and pepper.<\/strong> Cook, breaking up meat into pieces, until turkey<\/strong> is browned and cooked through, and bell pepper<\/strong> is softened and lightly browned, 4- to 6-minutes.<\/p>\n
Stir in marinara<\/strong> and cook, stirring constantly, until sauce is warmed through, and everything is thoroughly combined, 1- to 2-minutes.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/SpicySaucyTurkeyBowlFinish.jpg?resize=300%2C171\")
<\/p>\nFinish couscous: <\/strong><\/p>\n
Fluff couscous<\/strong> with a fork, gently stir in roasted zucchini<\/strong>. Taste and season with salt<\/strong> and pepper<\/strong> if desired.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/07\/SpicySaucyTurkeyBowlServe.jpg?resize=300%2C171\")
<\/p>\nServe: <\/strong><\/p>\n
Divide couscous<\/strong> and saucy turkey<\/strong> and bell pepper<\/strong> between bowls in separate sections and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Yield: 2 Savory, stock-simmered pearl couscous studded with tender roasted zucchini, topped with a mixture of saut\u00e9ed ground turkey with caramelized onion, bell pepper, and chili flakes all simmered in marinara. Prep: 10 Cook: 30 1zucchini 2\u00bdoz Israeli couscous 1tsp chili flakes 1onion 1bell pepper 1oz chicken stock concentrate 10oz ground turkey 5oz marinara sauce salt & pepper 2tsp cooking oil Prep: Adjust rack to top position and preheat oven to 450\u00b0F. Wash and dry produce. Trim and halve zucchini…<\/p>\n
- 2\u00bd<\/span>oz Israeli couscous<\/span><\/li>\n