Spicy Turkey and Bell Pepper Couscous Bowls with Roasted Zucchini

This bowl hits all the high notes: saucy, savory and a little (or a lot) spicy. It’s packed with protein and veggies, all served over one of our favorite bowl bases-savory, stock-simmered pearl couscous studded with tender roasted zucchini.

Topped with a mixture of sautéed ground turkey with caramelized onion, bell pepper and chili flakes simmered in marinara, this is an easy, wholesome and delicious dinner idea ready in just 30 minutes.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice zucchini into 1/2-inch pieces. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast until tender, about 15 minutes.
2. Meanwhile, bring a small pot of salted water to a boil. Add couscous and cook according to package directions until al dente. Drain and return to pot.
3. While couscous cooks, dice onion and bell pepper. Heat 1 tsp oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until softened, about 5 minutes.
4. Add ground turkey to the skillet, breaking it up with a spoon. Cook until browned, about 5 minutes. Season with salt and pepper.
5. Stir in chili flakes and marinara sauce. Reduce heat to low and simmer for 2-3 minutes until sauce thickens slightly.
6. Stir roasted zucchini and chicken stock concentrate into the cooked couscous. Season with salt and pepper.
7. Serve the turkey mixture over the couscous. Garnish with additional chili flakes if desired.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes.

How can I make this dish vegetarian?

Replace the ground turkey with a plant-based ground meat substitute or cooked lentils. Use vegetable stock concentrate instead of chicken.

Can I prepare this meal ahead of time?

Yes, you can cook the components separately and store them in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.