Turkey keema with peas, pearl couscous, and cucumber raita

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey keema with peas, pearl couscous, and cucumber raita

Make It Ahead

Turkey keema with peas, pearl couscous, and cucumber raita

Soy-Free, <600 Calories, Protein Plus

2 Servings, 520 Calories/Serving

25–35 Minutes

Ground dark-meat turkey stays moist in this kid-friendly version of an Indian street-food favorite. Make it ahead for convenience and deeper flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1½ cups pearl couscous
  • 1 or 2 shallots
  • 1 or 2 cloves peeled fresh garlic
  • 1 pound ground turkey
  • Keema spice blend (curry powder - turmeric - coriander - cumin - cinnamon - ground ginger)
  • 1 cup diced tomatoes
  • 1 cup peas
  • 1 cucumber
  • 5 or 6 sprigs fresh mint
  • 2 limes
  • 1 cup Greek yogurt

Nutrition per serving

Calories 520, Total Fat 18g (23% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 115mg (5% DV), Total Carb. 52g (19% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the couscous

Bring a medium sauce pot of lightly salted water to a boil. Add the couscous and cook until tender, 4 to 6 minutes. Drain the couscous and return to the pot; fluff with a fork, cover, and keep warm.
While the couscous cooks, prepare the turkey keema.


Prep the vegetables and turkey

  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.


Cook the keema

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the shallots and garlic, season with salt, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the turkey and keema spice blend, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes.
Add the tomatoes and ½ cup water and cook, stirring occasionally, until the turkey is cooked through and the sauce is thickened, 3 to 5 minutes. Stir in the peas and cook until heated through, about 1 minute.
While the keema cooks, prepare the cucumber raita.


Make the cucumber raita

  • Peel the cucumber, if desired, and trim the ends; thinly slice the cucumber crosswise.
  • Strip the mint leaves from the stems; if desired, set aside several leaves for garnish. Coarsely chop the remaining leaves.
  • Juice 1 lime.
  • Cut the other lime into wedges for garnish.
In a small bowl, stir together the yogurt, cucumber, chopped mint, and lime juice. Season to taste with salt.


Transfer the turkey keema and couscous to individual plates. If using, garnish the keema and cucumber raita with the mint leaves. Serve with the raita and lime wedges on the side.
Kids Can!
  • Fluff the couscous.
  • Strip the mint leaves from the stems.
  • Juice the lime.
  • Stir together the raita.
  • Serve the meal.