Warm sumac turkey bowl with herbed couscous, roasted eggplant, and crunchy cucumber yogurt
A complete and original lunch bowl featuring sautéed turkey seasoned with sumac, fluffy herbed couscous, deeply roasted eggplant, and a fresh lemony cucumber yogurt sauce.
Ingredients
- 500 g Turkey breast, sliced into strips (skinless)
- 180 g Dry couscous (tradicional)
- 500 g Eggplant (cut diced of 2 cm)
- 180 g Cucumber (finely chopped)
- 240 g Plain Greek yogurt (without sugar)
- 240 ml Chicken broth or water (hot for the cuscús)
- 45 ml Olive oil (divided)
- 30 ml Lemon juice (freshly squeezed)
- 2 g Lemon zest (finely grated)
- 6 g Sumac (divided)
- 2 g Ground cumin
- 2 g Sweet paprika
- 9 g Garlic (2 cloves chopped and 1 grated)
- 15 g Fresh parsley (chopped)
- 8 g Fresh mint (chopped)
- 80 g Red onion (en pluma fina)
- 30 g Pumpkin seeds (tostadas)
- 8 g Salt (or to taste)
- 2 g Black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220°C / 425°F. Toss the eggplant with 2 tablespoons olive oil, 1 teaspoon sumac, the cumin, sweet paprika, 1/2 teaspoon salt, and black pepper. Spread on a sheet pan and roast for 22 to 25 minutes, turning halfway through, until golden and tender.
- 2
2. While the eggplant roasts, place the couscous in a heatproof bowl with a pinch of salt and the lemon zest. Pour in the hot chicken broth or water, cover, and let sit for 5 minutes. Fluff with a fork and mix in half of the parsley, half of the mint, and 1 teaspoon olive oil.
- 3
3. In another bowl, make the cucumber yogurt by mixing the Greek yogurt, cucumber, 1 tablespoon lemon juice, 1 grated garlic clove, a pinch of salt, and the remaining mint. Chill while you finish the rest.
- 4
4. Toss the turkey strips with 1 tablespoon olive oil, the remaining 1 teaspoon sumac, the chopped garlic, red onion, 1 tablespoon lemon juice, and 1/2 teaspoon salt.
- 5
5. Heat a large skillet over medium-high heat. Cook the turkey with the red onion for 8 to 10 minutes, stirring often, until the turkey is fully cooked and lightly browned.
- 6
6. Toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Remove from the heat.
- 7
7. To serve, divide the couscous among 4 bowls. Add the roasted eggplant, warm turkey, and several spoonfuls of the cucumber yogurt. Finish with the remaining parsley and the toasted pumpkin seeds.
- 8
8. Serve immediately while warm, with extra black pepper if desired.
Chef tips
For better browning, do not overcrowd the eggplant on the sheet pan. The yogurt tastes even better if it rests for 10 minutes before serving.
Substitutions
You can swap the turkey for sliced chicken. The couscous can be replaced with cooked quinoa for a gluten-free version. If you do not have sumac, use extra lemon zest plus a small pinch of additional paprika.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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