Warm Turkey Bowl with Pear-Thyme Adobo, Whole Wheat Couscous, Golden Cauliflower, and Cucumber Yogurt

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a large bowl, mix the grated pear, garlic, thyme, sweet paprika, cumin, 15 ml (1 tbsp) lemon juice, 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Add the turkey and coat well. Let it rest for 15 minutes while you prepare the other components.

2. 2

   2. Place the cauliflower on a baking sheet and toss with 15 ml (1 tbsp) olive oil, ground coriander, 2 g (about 1/3 tsp) salt, and 1 g (1/4 tsp) black pepper. Roast at 220 °C / 425 °F for 22 to 25 minutes, turning halfway through, until golden and tender.

3. 3

   3. Meanwhile, place the whole wheat couscous in a heatproof bowl. Add the hot vegetable broth or water, 5 ml (1 tsp) olive oil, and a pinch of salt. Cover and let stand for 8 minutes. Fluff with a fork and stir in 1 tablespoon chopped parsley.

4. 4

   4. In a small bowl, combine the Greek yogurt, grated cucumber, 30 ml (2 tbsp) lemon juice, lemon zest, honey, 1 g (about 1/6 tsp) salt, and 1 tablespoon chopped parsley. Keep chilled until ready to serve.

5. 5

   5. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and cook the marinated turkey for 4 to 5 minutes per side, or until fully cooked and lightly caramelized. If using thin strips, cook for 6 to 8 minutes total, stirring occasionally.

6. 6

   6. Divide the couscous among 4 bowls. Top with the golden cauliflower and hot turkey. Finish with spoonfuls of cucumber yogurt and serve immediately.