Turkey Shawarma Bowl with Tzatziki

Ingredients

• 3 tbsp (35 g) dry whole wheat couscous
• 5 1/2 oz (150 g) turkey breast, sliced
• 1 1/4 tsp (2 g) cumin, paprika, coriander and cinnamon
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 1/4 (80 g) cucumber, half grated, half sliced
• 1/2 cup (120 g) plain Greek yogurt, 2%
• 1 tbsp (15 ml) lemon juice
• 1/2 cup (80 g) cherry tomatoes
• 1/4 (30 g) red onion
• 1 1/2 tbsp (6 g) parsley, chopped
• a pinch of fine sea salt

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Method

1. Pour 1/4 cup (60 ml) just-boiled water over the couscous, cover and leave 5 minutes.
2. While the couscous stands, toss the turkey with the spices, the salt and half the oil, then cook it hard in a wide pan, 4 minutes a side, to 165°F (74°C), without crowding.
3. Squeeze the grated cucumber dry over the sink and stir it into the yogurt with the lemon juice and the rest of the oil; taste and salt if needed. Build the bowl on the couscous with the tomatoes, onion, sliced cucumber and turkey; spoon the tzatziki over and add the parsley.