Ingredients

• 80 g dry wholewheat couscous — uncooked
• 200 g lean ground turkey — crumbled
• 250 ml low sodium chicken broth — warmed
• 80 g zucchini — finely diced
• 40 g baby spinach — chopped
• 10 g olive oil — none
• 2 g dried italian herb mix — none
• 20 g unflavoured or mild vanilla whey protein powder — none
• 1 g salt — fine optional

Instructions

1. In a small bowl, whisk the protein powder into 150 ml of the warm chicken broth until fully dissolved and smooth; set aside the remaining 100 ml broth.
2. Place the couscous in a heatproof bowl, pour over the remaining 100 ml warm broth, cover with a plate, and let sit for 5–7 minutes to soften.
3. While the couscous steeps, heat the olive oil in a non-stick skillet over medium heat, add the ground turkey and dried Italian herbs, and cook for 4–5 minutes, breaking it into fine crumbles until just cooked through.
4. Add the finely diced zucchini and a pinch of salt if using, and cook for 3–4 minutes more until the zucchini is very soft and the pan is sizzling gently but not browning strongly.
5. Fluff the couscous with a fork, then add it to the skillet along with the chopped spinach; pour in the protein-enriched broth and stir well.
6. Cook over low heat for 3–4 minutes, stirring frequently, until the liquid is mostly absorbed and the mixture becomes soft, moist, and spoonable; add a splash of water if you prefer a looser texture.
7. Taste and adjust seasoning very lightly if needed, then divide into two small bowls and let cool a few minutes so the flavors stay mild and the texture is gentle on the stomach.