Happy Tuesday!! I know Tuesdays aren’t in our usual rotation, but I was so pumped about the new grocery series that I didn’t want to wait to send it out! Which means today we’re cooking the final 30-20-10 recipe of the summer.
If you’re just popping in, my 30-20-10 series has been the focus of our weekly recipes this summer. For the last eight weeks, I’ve been sharing easy, nutritious meals that each take 30 minutes total and contain 20+ grams of protein and 10+ grams of fiber per serving. Basically, it’s been a summer full of powerhouse meals.
We’re wrapping up the series with honey harissa turkey bowls with couscous carrot salad, which are, hand to heart, one of the most flavorful bowls I’ve made.
Harissa is one of my favorite ingredients to reach for when I want a marinade with some personality. It’s made from red chilis, tomato paste, and warm spices like cumin and coriander, and brings a gentle heat that builds (instead of hitting you all at once). I use a mild harissa, which is perfect for those who don’t do spicy—but you know your palate best; go spicy or cut the harissa in half!
The couscous salad is the base of the bowl. It’s just as good on its own as a side to whatever protein you have on hand: fish, chicken, steak, tofu, chickpeas... you name it! If you’re prepping your own carrots, slice them very, very thin, or grab a veggie peeler and shave them into delicate ribbons. One quick PSA on the couscous: every brand seems to have its own idea of cook time, so let the package instructions be your guide.
before we get to today’s recipe, here’s a round-up of the series!
Catch up on all the recipes we’ve cooked this summer for the series!
mango miso edamame salad with crispy tofu (I truly think this was THE favorite recipe of the summer; so many of you made and loved it!!)
green goddess orzo salad (this seems to be the runner-up fave!)
honey harissa turkey bowls with couscous carrot salad (today’s recipe!)
Which recipe was your favorite?!
honey harissa turkey bowls with couscous carrot salad
serves 4 | prep time: 15 minutes | cook time: 15 minutes
gluten-free, nut-free, dairy-free
INGREDIENTS
For the Carrot Couscous Salad
1 cup gluten-free couscous, quinoa, or regular pearl couscous
juice of 1 lemon (about 3 tablespoons)
2 tablespoons olive oil
1 tablespoon harissa paste (mild or spicy)
1 tablespoon raw honey
1 teaspoon garlic powder
kosher salt
ground black pepper
10 ounces shredded carrots or 6 large carrots, cut into thin matchsticks (about 3 cups)
1 red bell pepper, cored and small-diced
1/2 cup roughly chopped parsley leaves
roughly chopped mint leaves, for topping (optional but encouraged)
1 ripe avocado, pitted and diced*
For the Honey Harissa Turkey
2 teaspoons olive oil
1 pound ground turkey
2 tablespoons harissa paste
2 tablespoons raw honey
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
INSTRUCTIONS
Cook the quinoa or couscous according to package instructions.
Meanwhile, make the honey harissa turkey: In a large skillet, heat the olive oil over medium heat until shimmering. Add the turkey and cook, breaking up any large pieces of meat, until the turkey is browned all over, 6 to 8 minutes.
Stir in the harissa paste, honey, salt, and black pepper and continue cooking until fragrant, about 3 minutes. Remove from the heat and set aside.
While the turkey cools, assemble the salad: Whisk the lemon juice, olive oil, harissa paste, honey, garlic powder, and a generous pinch of salt and black pepper in a large bowl until smooth. Taste and add additional salt if desired. To the same bowl, add the cooked couscous, carrots, bell pepper, and parsley. Toss to coat in the dressing.
Assemble the bowls: Evenly divide the couscous salad and ground turkey among 4 bowls. Top with mint leaves (if using) and diced avocado.
STORE IT: Refrigerate for up to 4 days. Store the turkey and salad separate if you plan to reheat the turkey, or enjoy leftovers chilled, then top with the avocado.
REHEAT IT: (optional) Microwave the turkey until warm, about 2 minutes.
recipe notes
A sprinkle of crumbled feta on top makes these bowls extra creamy and salty. I highly recommend it!
If you’re prepping ahead, leave off the avocado until serving for best results.
swaps and subs
Mint: Swap for additional fresh parsley.
Harissa paste: Swap for sriracha or other chili sauce.
Carrots: Swap for other crunch veg like English cucumber, snap peas, radish, or pickled red onion.
Ground turkey: Swap for ground chicken, ground pork, or diced chicken breast or thighs. For a vegetarian option, grate or crumble a block of extra-firm high-protein tofu, or use one 15-ounce can of chickpeas, drained and rinsed. Roast the chickpeas in the harissa and oil sauce.
All month long, recipe developers and home chefs have been sharing recipes with us (we have our final August guest tomorrow!), and today we have jamie milne from @everything_delish sharing the recipe for her Banana Chocolate Chip Baked Oats from her brand new cookbook, Everything Delish, which comes out next Tuesday!
I know we all love baked oats around here, and this looks perfect for meal prep. I can’t wait for you to make this dessert-meets-breakfast recipe!
Banana Chocolate Chip Baked Oats with Maple-Tahini Drizzle
serves 2
INGREDIENTS
Cooking spray or neutral oil, for greasing
1 cup quick-cooking oats (or gluten-free rolled oats)
2 medium bananas, sliced
2 large eggs
2 tablespoons maple syrup, plus more for serving
1 teaspoon baking powder
1⁄4 teaspoon kosher salt
2 tablespoons semisweet chocolate chips
1 tablespoon maple syrup
1 tablespoon tahini
Flaky sea salt to taste
INSTRUCTIONS
Preheat the oven to 350ºF. Spray two 6-ounce ramekins with cooking spray.
In a blender, combine the oats, bananas (reserve 4 slices for topping), eggs, 2 tablespoons maple syrup, baking powder, and salt. Blend on high speed until smooth, 30 to 45 seconds. Fold in 1 tablespoon of the chocolate chips with a spatula.
Divide the mixture between the prepared ramekins; they should be about three-quarters full. Top with the remaining 1 tablespoon chocolate chips and the banana slices and bake for about 22 minutes, until the oats are set and firm to the touch and a toothpick inserted into the center comes out clean.
Let the oats cool for about 5 minutes before drizzling each ramekin with the maple syrup and tahini and sprinkling with a small pinch of flaky salt.
Preorder Jamie’s new cookbook, Everything Delish, wherever books are sold for more recipes like this, and get it on your doorstep next week!
I hope you found some new recipes to love during the 30-20-10 series, or tried something new! Let me know if you make today’s recipe, and don’t forget to send pics in our chat.
just made—absolutely wonderful!
I made this and it was so good! I used ground chicken and and bulgur wheat and those worked well. The sauce was so good!