Family Pearl Couscous Bake with Lemon Turkey, Asparagus, and Creamy Ricotta Parmesan Topping

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   Place the pearl couscous and the water or chicken broth in a medium saucepan. Bring to a boil, add 1/2 teaspoon of the salt, reduce the heat, and cook for 10 to 12 minutes until tender and the liquid is absorbed. Turn off the heat, fluff with a fork, and set aside.

3. 3

   While the couscous cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the ground turkey, breaking it up with a spoon. Season with the remaining salt, black pepper, and dried oregano. Cook for 6 to 8 minutes until the turkey is no longer pink.

5. 5

   Add the zucchini and asparagus to the skillet. Cook for 4 minutes, stirring, until the vegetables are tender but still slightly firm. Stir in the lemon zest and lemon juice, mix well, and remove from the heat.

6. 6

   In a large bowl, combine the cooked couscous with the turkey and vegetable mixture. Add half of the fresh parsley and 30 g (1 oz) of the grated Parmesan. Stir until evenly combined.

7. 7

   In another bowl, mix the ricotta, plain Greek yogurt, egg, and the remaining grated Parmesan until thick and smooth.

8. 8

   Transfer the couscous and turkey mixture to the baking dish and spread it evenly. Spoon the ricotta mixture over the top and smooth it with a spatula.

9. 9

   Mix the breadcrumbs with the remaining tablespoon of olive oil and sprinkle this mixture over the ricotta layer. Bake for 22 to 25 minutes at 200 °C / 400 °F, until the top is golden and the filling is bubbling around the edges.

10. 10

    Let the bake rest for 8 minutes before serving. Finish with the remaining fresh parsley on top for color and freshness.