Express pearl couscous with zaatar turkey, golden zucchini and lemon yogurt

Instructions

1. 1

   1. In a medium saucepan, bring the chicken broth or water to a boil over medium-high heat. Add the pearl couscous and a pinch of salt, reduce to medium heat, and cook for 8 to 10 minutes until tender and the liquid is absorbed. Stir once and set aside.

2. 2

   2. While the couscous cooks, mix the Greek yogurt, grated garlic, lemon zest, 2 tablespoons lemon juice, a pinch of salt, and black pepper in a bowl. Stir until smooth and set aside.

3. 3

   3. Season the turkey breast strips with 1 tablespoon olive oil, the zaatar, half a teaspoon of salt, and black pepper, coating the meat evenly.

4. 4

   4. Heat a large skillet over medium-high heat for 1 minute. Add half of the remaining oil and cook the turkey for 4 to 5 minutes, stirring, until browned and fully cooked. If checking internal temperature, it should reach 165°F/74°C. Transfer to a plate.

5. 5

   5. In the same skillet, add the rest of the oil, the red onion, and the chopped garlic. Cook for 1 minute until fragrant.

6. 6

   6. Add the zucchini and cook for 3 to 4 minutes over medium-high heat, without stirring too much at first so it can brown. Add the cherry tomatoes and cook 2 more minutes until they start to soften.

7. 7

   7. Add the cooked pearl couscous to the skillet with the zucchini and tomatoes. Toss for 1 minute so it absorbs the juices. Adjust with the remaining salt and black pepper.

8. 8

   8. Return the turkey to the skillet, add half of the fresh parsley, and toss for 30 seconds to combine.

9. 9

   9. Serve the pearl couscous with turkey and vegetables in shallow bowls. Finish with spoonfuls of lemon yogurt and the remaining fresh parsley on top.