Ingredients

• 80 g dry wholewheat couscous — uncooked
• 200 g lean ground turkey — crumbled
• 300 ml low sodium chicken broth — room temperature
• 120 g zucchini — finely diced
• 60 g carrot — finely grated
• 10 g extra virgin olive oil — measured
• 2 g dried italian herb mix — crushed
• 1 pinch salt — fine optional

Instructions

1. In a small pot, bring the chicken broth to a gentle simmer over medium heat, then turn the heat down to low so it stays just steaming, not boiling hard (this keeps smells milder for nausea).
2. In a non-stick pan, warm the olive oil over medium-low heat, add the ground turkey, and cook for 3–4 minutes, breaking it into very small pieces so the texture stays soft.
3. Add the finely diced zucchini and grated carrot to the pan with the turkey, sprinkle over the dried Italian herb mix and optional salt, and cook another 4–5 minutes until the turkey is fully cooked and the vegetables are very tender.
4. Place the dry couscous in a heatproof bowl, pour the hot broth over it, stir once, cover tightly with a lid or plate, and let sit for 5 minutes until the grains are soft and have absorbed the liquid.
5. Fluff the couscous gently with a fork, then add the cooked turkey and vegetable mixture to the bowl and fold together until evenly combined, adding a spoonful of warm water or broth if you prefer a softer, almost porridge-like texture.
6. Taste and adjust seasoning very lightly if needed, then serve warm in small bowls, letting it cool slightly so it is just warm, not hot, which is often better tolerated when you feel nauseated.