Meal Kit
Turkey Shawarma & Couscous Bowl
with chimichurri crema and feta
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Sesame
- Protein-Packed
- Mediterranean
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Ground Turkey
- 1 Zucchini
- 1 Roma Tomato
- ¾ cup Pearl Couscous
- 2 oz. Chimichurri
- 2 oz. Creme Fraiche
- ⅗ oz. Butter
- ½ oz. Crumbled Feta Cheese
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Za'atar Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories720
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Carbohydrates47g
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Net Carbs43g
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Fat44g
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Protein31g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Box Grater
- 1 Small Pot
- 3 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Prepare the Ingredients
Trim zucchini ends and grate into a mixing bowl.
Core and coarsely chop tomato.In another mixing bowl, combine tomatoes and za'atar seasoning. Set aside. -
2 Cook the Zucchini
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add zucchini and 1/4 tsp. salt to hot pan. Stir occasionally until zucchini is tender, 2-3 minutes.Remove from burner. Transfer zucchini to a plate and set aside. Wipe pan clean and reserve. -
3 Cook the Couscous
Bring a small pot with couscous, 1 1/4 cups water, and garlic salt to a simmer.
Once simmering, cover and cook until water is absorbed and couscous is tender, 6-8 minutes.Remove from burner.Fluff couscous with a fork and stir in zucchini and butter until combined. Cover and set aside.While couscous cooks, continue recipe. -
4 Cook the Turkey
Return pan used to cook zucchini to medium-high heat and add 1 tsp. olive oil.
Add ground turkey to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner and stir in 3/4 the piri piri seasoning (to taste; remaining is yours to use as you please!) and chimichurri (to taste; reserve 1 tsp. for crema). -
5 Make Chimichurri Crema and Finish Dish
In another mixing bowl, combine creme fraiche, 1 tsp. reserved chimichurri (to taste), and 2 tsp. water. Set aside.
Plate dish as pictured on front of card, topping couscous with turkey and tomatoes and garnishing with crema (to taste) and cheese. Bon appétit!
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