Moroccan-Spiced Turkey & Honey-Roasted Carrot Power Skillet

Fusing North African spices with quick-cooking ingredients, this viral-worthy skillet delivers restaurant flavors in under 35 minutes. Honey-roasted carrots caramelize while lean turkey simmers with warming ras el hanout spice blend. Topped with crunchy walnuts over fluffy couscous, it's a protein-packed meal with genuine Pinterest appeal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground turkey (93% lean)
• 3 cups rainbow carrots (thinly sliced)
• 2 tbsp honey
• 1/2 cup walnuts (chopped)
• 1 tbsp ras el hanout spice blend
• 1 cup pearl couscous
• 3 garlic cloves (minced)
• 2 tbsp olive oil (divided)
• 1/4 cup golden raisins
• 1 cup low-sodium chicken broth
• 1/2 lemon (juiced)
• Fresh parsley (for garnish)

Instructions

1. Preheat oven to 425°F. Toss carrots with 1 tbsp olive oil and honey on a sheet pan. Roast 15 minutes until caramelized.
2. Cook couscous according to package instructions using chicken broth instead of water.
3. Heat remaining oil in large skillet over medium-high. Add ground turkey and break into crumbles.
4. When turkey is 50% cooked, add garlic and ras el hanout. Cook 3 minutes until fragrant.
5. Stir in roasted carrots (with any pan juices) and golden raisins. Cook 2 minutes.
6. Add lemon juice, scraping any browned bits from skillet bottom.
7. Fluff couscous and divide among bowls. Top with turkey-carrot mixture.
8. Sprinkle with walnuts and fresh parsley. Drizzle with extra honey if desired.

Chef's Note

Toast walnuts in a dry pan for 2 minutes before serving to intensify their crunch and flavor.

Make-Ahead Tips

Store components separately for up to 3 days. Reheat carrots and turkey mixture before assembling.

Substitutions

Swap couscous with quinoa, turkey with ground chicken, or walnuts with pistachios.