Quick Paprika Turkey Couscous with Toasted Corn and Avocado Cream

Instructions

1. 1

   Place the couscous in a heatproof bowl with 1/2 teaspoon salt and 1 tablespoon olive oil. Pour in 240 ml (1 cup) boiling water, cover, and let stand for 5 minutes.

2. 2

   Meanwhile, toss the turkey with smoked paprika, cumin, 1 grated garlic clove, 1/4 teaspoon salt, black pepper, and 1 tablespoon olive oil.

3. 3

   Heat a large skillet over medium-high heat for 1 minute. Add the corn and cook for 3 minutes, stirring, until lightly charred in spots. Transfer to a plate.

4. 4

   In the same skillet, add the remaining olive oil, red onion, and red bell pepper. Sauté for 3 minutes until slightly softened.

5. 5

   Add the seasoned turkey and cook for 5 to 6 minutes, stirring, until fully cooked and it reaches a safe internal temperature of 165°F (74°C).

6. 6

   Make the cream by blending or mashing the avocado with the yogurt, lemon zest, 2 tablespoons (2 tbsp) lemon juice, 1 garlic clove, a pinch of salt, and half of the cilantro until creamy.

7. 7

   Fluff the couscous with a fork and mix in the toasted corn.

8. 8

   Serve a base of couscous and corn, top with the turkey and sautéed vegetables, and finish with spoonfuls of avocado cream. Garnish with the remaining cilantro and a little extra black pepper to taste.